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🍰 Crispy Rhubarb and Strawberry Crumble

287 kcal · 30 min · 4 servings

Crispy Rhubarb and Strawberry Crumble Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Grease a baking dish lightly with butter.
  2. 2. Preheat the oven to 220 degrees Celsius with top and bottom heat.
  3. 3. Peel the rhubarb and cut it into bite-sized pieces.
  4. 4. Put 1 tablespoon of sugar into a non-stick pan.
  5. 5. Stew the rhubarb pieces in it for about 3 minutes.
  6. 6. Remove the rhubarb from the pan and place it in the baking dish.
  7. 7. Wash the strawberries and remove the green stems.
  8. 8. Halve large strawberries.
  9. 9. Add the strawberries along with the rhubarb to the dish.
  10. 10. Separate the eggs so that you have egg whites and egg yolks separately.
  11. 11. Whip the egg whites with 1 pinch of salt until very stiff.
  12. 12. Beat the egg yolks with the remaining sugar until frothy.
  13. 13. Stir the amaretto into the egg yolk mixture.
  14. 14. Gently fold the egg whites into the egg yolk mixture.
  15. 15. Pour the egg cream over the fruits in the dish.
  16. 16. Bake the casserole in the preheated oven for about 12 minutes until golden brown.
  17. 17. Dust the finished casserole with powdered sugar before serving.

Nutrition per serving