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Croustade rhubarbe & fraises

MY FIRST CRISP (RHUBARB & STRAWBERRIES)

A traditional, simple and gourmet dessert
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Prep Time 20 minutes
Cooking time 45 minutes
Servings: 6 people
Course: Dessert
Ingredients Equipment Method Notes

Ingredients
  

Pour la compotée de fraises et rhubarbe
  • 600 g rhubarb sliced into thin rounds
  • 450 g strawberries stems removed and cut into quarters
  • 60 g sugar
  • 3 tablespoon chia seeds optional
  • eau
Pour la croustade
  • 120 g butter
  • 75 g of flour
  • 120 g oatmeal quick-cooking
  • 80 g of muscovado sugar or brown sugar
  • 1 tablespoon cinnamon
  • 1 pinch salt

Equipment

  • Baking dish
  • Casserole
  • Knife
  • Spoon

Method
 

For the strawberry and rhubarb compote
  1. In a saucepan, cook the rhubarb sections with the strawberry, sugar and a little water over low heat.
  2. Simmer until the fruit is cooked through and reduced to a compote (about 15 minutes)
  3. Set aside.
For the crisp
  1. Mix all the ingredients with your fingertips until they form a homogeneous sandy paste.
For the assembly
  1. Preheat your oven to 180°C (350°F)
  2. Mix the compote with the chia seeds.
  3. Pour the compote into an oven dish. Spread the croustade dough on top.
  4. Bake for 45 minutes.

Notes

To thicken the compote without the chia seeds: add 1 or 2 tablespoons of cornstarch.