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🍰 Crunchy Apple-Rhubarb Crumble with Berry Vanilla Ice Cream

445 kcal · 30 min · 4 servings

Ingredients

• Rhubarb 300 g
• Apples, red 400 g
• Oranges 1 pc.
• Sugar 100 g
• Butter 100 g
• Vanilla Sugar 8 g
• Wheat Flour, Type 405 200 g
• Icing Sugar 10 g
• Vanilla Berry Ice Cream 4 tbsp

Instructions

1. 1. Wash the rhubarb thoroughly under running water.
2. 2. Cut off the tough ends from the rhubarb.
3. 3. Peel the rhubarb.
4. 4. Cut the rhubarb into pieces of about 2 cm.
5. 5. Peel the apples.
6. 6. Halve the apples.
7. 7. Remove the core from the apples.
8. 8. Dice the apples into small cubes.
9. 9. Halve an orange.
10. 10. Squeeze the juice from the orange.
11. 11. Put 50 g of sugar into a pot.
12. 12. Heat the sugar on medium heat.
13. 13. Let the sugar caramelize for about 2 minutes.
14. 14. Deglaze the caramel with the orange juice.
15. 15. Add the rhubarb pieces to the pot.
16. 16. Add the apple cubes to the pot.
17. 17. Let the mixture simmer for about 2 to 3 minutes.
18. 18. Wait until the sugar has completely dissolved.
19. 19. Remove the pot from the heat.
20. 20. Let the fruit compote cool down.
21. 21. Preheat the oven to 180 °C with top and bottom heat.
22. 22. Take a large bowl.
23. 23. Put soft butter into the bowl.
24. 24. Put 50 g of sugar into the bowl.
25. 25. Put vanilla sugar into the bowl.
26. 26. Put flour into the bowl.
27. 27. Work the ingredients into a crumbly dough.
28. 28. Fill the cooled compote into a large baking dish.
29. 29. Distribute the crumble topping evenly over the compote.
30. 30. Place the dish in the preheated oven.
31. 31. Bake the crumble for about 30 minutes.
32. 32. Carefully remove the dish from the oven.
33. 33. Dust the hot crumble with powdered sugar.
34. 34. Add a scoop of berry vanilla ice cream.
35. 35. Serve the dessert immediately.

Nutrition per serving

• kcal: 445
• Protein: 4 g · Fett/Fat: 19 g · Carbs: 67 g