Preparation
Preheat the oven to 200°C.
Wash and peel the rhubarb (remove the red stringy outer layer from the stalk), then cut into 2 cm pieces.
Split the vanilla pod and scrape out the seeds.
Mix the rhubarb with the vanilla seeds, brown sugar, and vanilla sugar, then place in a greased baking dish.
For the Crumble
In a large bowl, combine the flour, oats, brown sugar, vanilla sugar, grated lemon zest, and salt.
Melt the butter and add it to the mixture.
Rub the mixture between your hands until it becomes crumbly.
Spread the crumble evenly over the rhubarb and sprinkle with a bit of granulated sugar.
Bake in the middle of the preheated oven for 30 min until the crumble is golden.
Tips !
- Serve warm with whipped cream, double cream, vanilla ice cream, or vanilla sauce.
Recipe from the Swiss Vegetable Growers' Association.
For 4 people
Preparation : 15 min
Cooking : 30 min
Ingredients and products
- 800 g rhubarb
- 1 vanilla pod
- 3 tbsp brown sugar
- ½ packet vanilla sugar
- Granulated sugar (for sprinkling)
- 100 g flour
- 100 g rolled oats
- 3 tbsp brown sugar
- ½ packet vanilla sugar
- Zest of ½ lemon
- 1 pinch salt
- 100 g butter (melted)
