And fell in love🫠🫠 When I spotted rhubarb at the farmer’s market in the Netherlands, I felt like trying something similar to the strawberry–rhubarb recipes I’d seen online. So I grabbed some and brought it home. My strawberries were naturally sweet, the taste of Dutch strawberries in season is just incredible! But then I thought: “I don’t want to waste these beauties with a vegetable I’ve never cooked before,” so I made the mistake of taking a raw bite of the rhubarb. Big mistake ,it tasted and smelled terrible, metallic and sour. Still, I figured all those people online couldn’t be wrong, so I gave it a try in a crumble, keeping the rhubarb-to-strawberry ratio low in my recipe. And the result? Perfect! When rhubarb cooks with plenty of sugar and strawberries, it transforms into this sweet-yet-tangy flavor that’s absolutely delicious. I loved it. If you ever come across rhubarb, I definitely recommend giving it a try 🥰
Details of the ingredients below 🍓 I washed and chopped the strawberries and rhubarb, mixed them with sugar and starch, and placed them in a baking dish. For the crumble topping, I rubbed together flour, cold butter cubes, brown and white sugar, cinnamon, and a pinch of salt until sandy, then sprinkled it over the fruit mix. I baked it in a preheated oven at 200°C (390°F) for 35–40 minutes, checking until golden on top. Served it with homemade whipped cream (35% fat cream + a few spoonfuls of sugar) – heavenly! Fruit filling: • 500 g strawberries (mine were already sweet) • 250 g rhubarb • 125 g sugar (1 cup) • 1.5 tbsp starch Crumble topping: • 150 g flour (1 cup) • 85 g cold butter (cubed) • 50 g brown sugar (⅓ cup) • 50 g white sugar (⅓ cup) • 1 tsp cinnamon • A pinch of salt • Optional: nuts (hazelnuts, walnuts) or oats Serve with whipped cream or ice cream 🥰 Have you ever tried rhubarb? ✨ • #rhubarb#rhubarbrecipes#rhubarbcrumble#crumble#strawberries#easydessert#dessert#summer#foodieedaRecipe
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And fell in love🫠🫠
When I spotted rhubarb at the farmer’s market in the Netherlands, I felt like trying something similar to the strawberry–rhubarb recipes I’d seen online. So I grabbed some and brought it home. My strawberries were naturally sweet, the taste of Dutch strawberries in season is just incredible! But then I thought: “I don’t want to waste these beauties with a vegetable I’ve never cooked before,” so I made the mistake of taking a raw bite of the rhubarb. Big mistake ,it tasted and smelled terrible, metallic and sour.
Still, I figured all those people online couldn’t be wrong, so I gave it a try in a crumble, keeping the rhubarb-to-strawberry ratio low in my recipe. And the result? Perfect! When rhubarb cooks with plenty of sugar and strawberries, it transforms into this sweet-yet-tangy flavor that’s absolutely delicious. I loved it. If you ever come across rhubarb, I definitely recommend giving it a try 🥰
Details of the ingredients below 🍓
I washed and chopped the strawberries and rhubarb, mixed them with sugar and starch, and placed them in a baking dish. For the crumble topping, I rubbed together flour, cold butter cubes, brown and white sugar, cinnamon, and a pinch of salt until sandy, then sprinkled it over the fruit mix. I baked it in a preheated oven at 200°C (390°F) for 35–40 minutes, checking until golden on top. Served it with homemade whipped cream (35% fat cream + a few spoonfuls of sugar) – heavenly!
Fruit filling:
• 500 g strawberries (mine were already sweet)
• 250 g rhubarb
• 125 g sugar (1 cup)
• 1.5 tbsp starch
Crumble topping:
• 150 g flour (1 cup)
• 85 g cold butter (cubed)
• 50 g brown sugar (⅓ cup)
• 50 g white sugar (⅓ cup)
• 1 tsp cinnamon
• A pinch of salt
• Optional: nuts (hazelnuts, walnuts) or oats
Serve with whipped cream or ice cream 🥰 Have you ever tried rhubarb? ✨
•
#rhubarb #rhubarbrecipes #rhubarbcrumble #crumble #strawberries #easydessert #dessert #summer #foodieedaRecipe