Strawberry and Rhubarb Crumble from Plougastel

Ingredients

• 400 g Rhubarb (cut into 1‑1.5 cm pieces)
• 400 g Plougastel strawberries (hulled and cut into cubes similar in size to the rhubarb)
• 100 g All-purpose flour (sift before use)
• 80 g Butter (at room temperature, softened)
• 50 g Brown sugar (well packed)
• 30 g White sugar (granulated)
• 1 sachet Vanilla sugar (about 8 g, optional)

Instructions

1. Cut the rhubarb

   Wash the rhubarb, remove the ends and cut into 1 to 1.5 cm pieces.

   Time: PT5M

2. Cut the strawberries

   Hull the strawberries, cut into cubes similar in size to the rhubarb.

   Time: PT5M

3. Prepare the crumble

   In a bowl, mix the flour, brown sugar, white sugar and vanilla sugar. Add the softened butter and work it with your fingertips until a sandy texture forms.

   Time: PT5M

4. Preheat the oven

   Turn on the oven and preheat to 200 °C.

   Time: PT5M

   Temperature: 200°C

5. Assemble the ramekins

   Distribute the rhubarb and strawberry pieces at the bottom of each small ramekin. Sprinkle the crumble on top leaving a small free space at the edge to avoid overflow.

   Time: PT2M

6. Bake

   Place the ramekins in the oven and bake for about 30 minutes, until the top is golden and crisp. Check from 25 minutes and cover with foil if the top browns too quickly.

   Time: PT30M

   Temperature: 200°C

7. Rest and serve

   Remove the ramekins from the oven, let cool for 5 minutes before serving.

   Time: PT5M

Nutrition Facts

Calories

250

Protein

2 g

Carbohydrates

45 g

Fat

8 g

Fiber

4 g