Strawberry rhubarb crumble on crispy crumble and homemade vanilla ice cream
Strawberry rhubarb crumble on crispy crumble and homemade vanilla ice cream
Ingredient list
For the crispy crumble
75 g cold butter
50 g wheat flour
40 g grated almonds
25 g seeded oat flakes
45 g brown sugar
Pinch of salt
Cinnamon or vanilla
Powdered sugar for dusting
For the strawberry-rhubarb filling
200 g fresh strawberries
250 g rhubarb
20 g brown sugar
1 vanilla pod
5 g butter for greasing
For the homemade vanilla ice cream without ice cream maker
150 g sweetened condensed milk
190 ml cream
1 vanilla pod
How to do it:
Strawberry-rhubarb filling
- Grease the jars with softened butter. Wash the rhubarb and strawberries and cut them into small pieces.
- Then mix with sugar and vanilla and fill the jars halfway with it.
Crispy crumble
- Cut the butter into cubes and knead with the remaining ingredients to make fine crumbles.
- Set aside some crumble for the decoration. Spread the remaining crumbles on the ramekins and bake everything at 180°C-190°C for approx. 20-25 minutes.
- Bake the decorative crumble on a baking tray in the oven for approx. 10 minutes until golden brown.
- Dust the finished crumble with powdered sugar.
Vanilla ice cream
- Mix the condensed milk with the vanilla pulp.
- Whip the cream with a hand mixer until stiff and gradually stir into the condensed milk.
- Freeze in a freezer-safe bowl for at least 5 hours.
- Allow the ice cream to thaw for about 5 minutes before serving.
