So yes, the crumble is the least photogenic dessert of the earth, as you can see … I did my best! Anyway, it’s one of my favorite desserts. The basis of fruit and crunchy biscuit, it’s divine! In addition, it is gluten free, so why deprive yourself? This particular rhubarb has quite a history. It comes from the garden of my grandfather. My grandmother was nicely prepared and sent by mail. It is adorable and so cute! I love them 😊❤️
I want to clarify that pretty accessories (plate, flowers, napkins, spoons, etc.) are sales at Bouts de Ficelle. I really need you talking about, you know, my great project …
For 6 people (a large dish for crumble or soufflé)
Preparation time : 20 minutes / Cooking time : 30 minutes
What you will need :
- 750g fresh rhubarb
- 70g powdered hazelnuts
- 70g mixed brown rice flour and chestnut
- 120g butter
- 100g brown sugar
- 3 tbsp white sugar
1 . First, lightly cooked rhubarb (after having peeled and cleaned) in a pot with white sugar. Take the opportunity to get out the butter is softened so that when you need it.
2. Prepare the biscuit, mix the flour, powdered hazelnuts and brown sugar. Add the butter in cube. By hand, knead the preparation for it to be homogeneous.
3. Pour the rhubarb in bottom of dish. Then, crumble the biscuit dough on top. It will be quite sticky but take your time to distribute it.
4. Bake at 200°C for 30 minutes.