Delicious, this is the word that comes to mind when tasting this dessert. The raspberry and rhubarb crumble is a special snack, very easy to make and really for everyone, adults and children. Then, it can be customized and varied by changing the fruit. Here we have prepared it with frozen raspberries, but it can also be made with fresh raspberries or with blueberries. The sweetness of berries blends perfectly with the sour note of rhubarb, which is satiating, fat-burning and digestive! To preserve the crunchiness of the crumble we preferred to keep the butter of the original recipe, in case of lactose intolerance you can choose the lactose-free version. Just pay attention that the butter is of good quality.
Ingredients for the crumble
100 grams of semi whole grain spelt flour
30 grams of whole grain oat flakes
30 grams of dry fruit (almonds, cashew nuts and walnuts)
80 grams of cold butter
90 grams of whole cane sugar
1 pinch of salt
Ingredients for the filling
400 grams of rhubarb
200 grams of frozen raspberry
30 grams of whole can sugar
10 grams of wheat starch
Let's prepare the crumble. In a bowl, pour the spelt flour, the oat flakes, the roughly crushed dried fruit, a pinch of salt and the sugar. Mix. Add the chunked cold butter and mix, knead with your hands until a dough made up of crumbs is formed. Store the crumble in the fridge.
Clean and peel the rhubarb, cut it into pieces of about 1-2 cm. Pour the rhubarb into a bowl, combine the sugar, the wheat starch and the frozen raspberries. Mix.
Grease a high-sided saucepan with extra virgin olive oil. Pour the fruit, spread the crumble over the rhubarb and raspberry layer. Bake at 180 degrees for 30 minutes. Serve hot, it's a beauty!