Next discovery and new recipe from Michelin Guide at Home. This time with my little modifications.
Seasonal rhubarb, sweet, dry apricots and spicy ginger – flavorous mix.
Ingredients for rhubarb mix:
- rhubarb stems, cleaned, 500g
- caster sugar 15g
- dried apricots 100g
- ginger 20g
- seeds from 1/2 vanilla bean
Ingredients for crumble:
- softened butter 250g
- sugar 125g
- buckwheat flour 250g
Cut rhubarb into 1-centimeter chunks. Cutthe apricots in halfs and chop the ginger. Then, mix everything with vanilla and sprinkle with sugar.
Set aside while making the crumble.
Mix butter and sugar with a spatula; follow by folding in flour.
Don’t mix for too long! The crumble could harden up while baking.
Take the marinated rhubarb mix and transfer to an oven baking tray.
Top with crumble mixture.
Bake in the oven at 170° for 50 minutes or until golden and crispy.
Take rhubarb crumble out of the oven and let cool for at least 30 minutes.
Tastes delicious with strawberries or with vanilla ice creams.