Rhubarb Streussel (crumble)

800gr rhubarb
3 Tsp sugar
1 Tsp vanilla sugar

60gr flour
90gr sugar
1 Tsp vanilla sugar
90gr ground almonds
75gr liquid butter

Peel rhubarb, cut into pieces, add to a large casserole dish or into portion moulds, sprinkle sugar and vanilla sugar over it and mix
Crumble preparation
Mix flour, sugar, vanilla sugar and ground almonds in a bowl, add liquid butter, stir until you got a crumble consistency.
Spread crumble over the rhubarb, bake by 200C for about 20 to 30minutes depending on the size of the dish. Serve with vanilla icing

Rhubarb mousse in jar or glass

500gr rhubarb
3 Tsp sugar
1 Tsp vanilla sugar
3 leaf gelatine
250gr Yoghurt, natural
150ml whipped cream
Almond slices or peppermint leaves

Peel rhubarb, cut into pieces, add to a pan with sugar and vanilla sugar, steam until soft, remove from heat.
Let gelatine swell in cold water for 5 minutes, remove and squeeze it. Stir into the hot rhubarb compote. Cool down in a cold water bath and let it slightly soften. Stir and fold in Yoghurt and whipped cream, fill carefully into your jar or glasses and leave to set in the refrigerator for at least two hours. Garnish with whipped cream, roasted almond slivers or mint leaves to your taste.

Rhubarb crumble
with a wonderful crispy, crunchy crumble

1000gr rhubarb
100gr tender oats
400gr flour universal, (or 630 spelt flour)
250gr butter
250gr sugar
1packet vanilla sugar
2 pinch of salt
some butter, soft for buttering the dish
some icing sugar for dusting

Preparation time, about 15minutes
Baking time 35 minutes

Butter the bottom and sides of a 28 – 30cm casserole dish

Wash the rhubarb and dice it in about 2cm thick pieces.

Preheat oven to 200C
Melt butter in a slightly larger pan

Using a fork, slowly add sugar, vanilla sugar, flour and oat flakes into the liquid butter. Soon you will see crumbles form

Add about half the amount of the crumbled dough as a thin base into the dish. Spread the pieces of rhubarb on top and add remaining crumbles.

Bake the crumble in the preheated oven for about 30 to 35minutes at 200C.

The crumbles should be coloured nice and golden brown

Tip: If you like your crumble even crispier, dust it thinly with icing sugar BEFORE baking

Served still warm if possible. Vanilla Ice cream or custard complements the crumble ideally.

This recipe works also well with other fruits like cherries, currants, blueberries, peaches, apricots, etc. With sweeter fruits such as strawberries, peaches or apricots reduce the amount of sugar in the dough a little.

Rhubarb – Strawberry dessert with Chocolate cream

for 8 portions

Chocolate Cream
110gr dark Chocolate
375ml double cream

Fruit sauce
750gr strawberries
30gr fresh ginger
50gr icing sugar
250ml rhubarb juice
1 Teaspoon grated organic orange peel
3 Tsp. Orange juice
300gr rhubarb
20gr corn starch

40gr Dark chocolate

Preparation time, about 45minutes
plus one night in the fridge

1. Chocolate cream, finely chop the dark chocolate, place in a small pan and melt over a bain-marie.. Warm the double cream, remove from heat and combine it with the warm, liquid chocolate. Pour the mixture into a bowl, stir with a fork until it is smooth. Cover and leave to cool overnight.

2. Strawberry sauce, wash and halve about 300gr of strawberries. Put the rest of the fruit aside. Cut the ginger into thick slices. Caramelize icing sugar until golden brown in a pan (see tip). De-glaze with rhubarb juice, add halved strawberries, ginger, orange peel and orange juice, bring to boil once and cook covered for 5 minutes on a mild heat. Clean the rhubarb and cut it into pieces about 1.5cm long.

3. Pass the strawberry-rhubarb mixture through a sieve, add it back to the pan and boil it again. Dissolve cornstarch in some cold water, add to the boiling mixture and bring back to boil while stirring. Add the rhubarb pieces and cover over medium heat.
Cook for 5-7minutes, stirring gently so that the pieces do not fall apart. Cut the remaining strawberries into slices and mix in. Pour the sauce into a bowl and let it cool down.

4. Grate dark Chocolate finely. Take the chocolate cream and whisk it with a mixer like whipped cream. Fill fruit sauce into 6 to 8 glasses (150ml – 250ml each). Add Chocolate cream into a piping bag with a large perforated spout and spread onto the fruit jelly. Sprinkle with finely grated Chocolate and serve

Additional tips for preparation

When caramelizing sugar, do not stir the icing sugar until most of it has melted and watch it with an eagle eye – it can quickly become too dark!