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Strawberry rhubarb crumble on crispy crumble and homemade vanilla ice cream

The perfect mix of crunch and sweet: Rhubarb crumble with vanilla ice cream and crunchy crumble is a fruity dessert.

For the strawberry-rhubarb filling

200 g fresh strawberries
250 g rhubarb
20 g brown sugar
1 vanilla pod
5 g butter for greasing

How to do it:

Strawberry-rhubarb filling

  1. Grease the jars with softened butter. Wash the rhubarb and strawberries and cut them into small pieces.
  2. Then mix with sugar and vanilla and fill the jars halfway with it.

Crispy crumble

  1. Cut the butter into cubes and knead with the remaining ingredients to make fine crumbles.
  2. Set aside some crumble for the decoration. Spread the remaining crumbles on the ramekins and bake everything at 180°C-190°C for approx. 20-25 minutes.
  3. Bake the decorative crumble on a baking tray in the oven for approx. 10 minutes until golden brown.
  4. Dust the finished crumble with powdered sugar.

Vanilla ice cream

  1. Mix the condensed milk with the vanilla pulp.
  2. Whip the cream with a hand mixer until stiff and gradually stir into the condensed milk.
  3. Freeze in a freezer-safe bowl for at least 5 hours.
  4. Allow the ice cream to thaw for about 5 minutes before serving.
Erdbeer-Rhabarber-Crumble auf Knusperstreuseln und hausgemachtem Vanilleeis


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Ingredient list

For the crispy crumble

75 g cold butter
50 g wheat flour
40 g grated almonds
25 g seeded oat flakes
45 g brown sugar
Pinch of salt
Cinnamon or vanilla
Powdered sugar for dusting

For the homemade vanilla ice cream without ice cream maker

150 g sweetened condensed milk
190 ml cream
1 vanilla pod