What are you most eagerly waiting for when spring begins? The sun? The barefoot walks in the morning, when the grass is still wet? The fresh vegetables and the berry season that is about to begin? We couldn’t make up our minds because everything is just amazingly phenomenal. However, there is only one option that we can send you not just in our thoughts, but as a tangible recipe: our ingeniously simple and absolutely fantastic strawberry-rhubarb crumble.
Cookie Monster olé.
Finally, there are crumbs, a lot. The more the better. But just, if they are coming served on strawberries and rhubarb. Not the floor. Or the sofa. Oh, some of you may know what Joelle is talking about, haha. Making these crumbs are generally a science in themselves. Some like them a little softer, some really crisp and firm. We opted for a slightly more crumbly, softer consistency, because it goes so well with the fruit.
The absolutely indispensable coconut.
For Joelle, the coconut is currently something of an anchor of normality, because after the COVID illness in February, a completely wrong sense of smell has crept in. Coffee: drain water. Washing powder: smells about the same. Onions, garlic. Wine. All the same category “drain water smell”. BUT: the coconut is still the same and therefore, catapults her into lofty heights. So don’t be surprised if more and more coconuts are creeping into recipes. Apart from that, it also tastes fantastic. Right or right? There is no “no” option available, sorry.
We wish you a lot of fun with the preparation, a good appetite and stay safe and sound.
We are super delighted if you try our creations and would love to see them. Link us on Instagram with @bisstacchio and use the hashtag #bisstacchiorecipes.
- 200 g fresh rhubarb
- 200 g strawberries
- 1 EL coconut blossom sugar
- 60 g ground oats
- 20 g coconut flakes
- 10 g coconut blossom sugar
- 45 g butter
- 10 g corn starch
- 1 Msp. vanilla powder
- 1 Pr. salt
- Preheat the oven to 180 ° top / bottom heat. Prepare 4 bowls or alternatively use a large, fireproof bowl.
- Wash the rhubarb and strawberries, cut into small pieces.
- Mix with the coconut blossom sugar in a bowl and divide it equally into the bowls / add to the large bowl.
- Briefly shred the oats in a blender so that the oats are coarsely shred, but it should't have the consistency of flour yet. Then mix with the other solid ingredients.
- Add the butter in small pieces and mix with your fingers until you get the typical crumbles. Spread these on the fruit.
- Put in the oven for 20-25 minutes. For me, it was about 22 minutes, but remember: baking times are always a little individual, depending on your oven. Guide value: The crumble should have turned brown and the strawberries / rhubarb have softened.
- Finally sprinkle with coconut flakes.Optionally, spoon in a little Greek yogurt or vanilla ice cream on top.