- 500g peeled and finely chopped rhubarbs
- 4 tbsp sugar
- 2 tbsp water
- 600g halved strawberries
- 1 tbsp corn starch
- 50 g almond paste/marzipan, grated
- 3 ½ dl/1.5 cups flour
- 100g butter
- 1 ½ dl/0.6 cups white sugar
- 50 ml vegetable oil
- 1 tsp vanilla essence
- 1 egg
- 1 ½ tsp baking powder
- ½ tsp salt
- 1 dl roughly chopped cashew nuts
Vanilla ice cream
Preheat your oven to 200°C.
Peel and cut your rhubarb stalks into small pieces (do not use the leaves). Place them in a small sauce pan and add sugar and water. Stir on a medium heat until the sugar has dissolved. Lower the heat and continue to cook until the rhubarbs start to soften, this will take about 5-10 minutes. Once your rhubarb compote is ready, remove from the heat and let cool.
Cut your strawberries into halves and place them in your pie tin (I have used a round 27cm tin), add the rhubarb compote and give it a good mix to ensure all strawberries are covered. Dust with corn starch and cover with a layer of grated almond paste/marzipan.
To make your topping, mix flour, melted butter, sugar, vegetable oil, vanilla essence, egg, baking powder, salt and chopped cashew nuts in a bowl with a spoon or a fork until you have a smooth mixture.
Gently spread an even layer of the crumble mixture on top of your strawberries.
Place in the middle of the oven for about 20 minutes. Keep an eye on your crumble while it cooks, as soon as it goes golden, cover it with tin foil for the rest of the time in the oven.
Serve with a scoop of vanilla ice cream or whipped cream.