I just couldn't resist at the bright purple red rhubarb, I bought it without really knowing what I would do with it. I already had plenty of jars of rhubarb jam before, but, really, this was the first time I was going to cook rhubarb.
Ingredients :
4 stalks of rhubarb, chopped 1/4 inch thick
1 1/2 cup halved strawberries
3/4 cup flour
1/2 cup and 3 tablespoons of sugar, separated
1 cup almond meal
7 Tbsp butter at room temperature
Preheat oven at 350°.
Mix the halved strawberries, chopped rhubarb and 3 tablespoons of sugar together. Poor the mixture in an oven proof mold.
Ingredients :
4 stalks of rhubarb, chopped 1/4 inch thick
1 1/2 cup halved strawberries
3/4 cup flour
1/2 cup and 3 tablespoons of sugar, separated
1 cup almond meal
7 Tbsp butter at room temperature
Preheat oven at 350°.
Mix the halved strawberries, chopped rhubarb and 3 tablespoons of sugar together. Poor the mixture in an oven proof mold.
In a mixing bowl, combine flour, 1/2 cup of sugar, almond meal and butter. Mix well, using your hands, until it looks like coarse breadcrumbs. Cover the rhubarb and strawberries with the flour mixture and bake in the preheated oven until it is golden brown, about 30 to 35 min. If the topping gets brown before the rhubarb is cooked, cover with foil and continue cooking it until it is ready.
Serve it warm or cold, with some whipped cream (the cream helps to balance the acidity of the rhubarb) .
What lovely, cheerful pictures - I love rhubarb too and am inspired by this simple recipe.
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