MY FIRST CRISP (RHUBARB & STRAWBERRIES)
A traditional, simple and gourmet dessert
Portions 6 people
Print Recipe
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
Instructions
For the strawberry and rhubarb compote
- In a saucepan, cook the rhubarb sections with the strawberry, sugar and a little water over low heat.
- Simmer until the fruit is cooked through and reduced to a compote (about 15 minutes)
- Set aside.
For the crisp
- Mix all the ingredients with your fingertips until they form a homogeneous sandy paste.
For the assembly
- Preheat your oven to 180°C (350°F)
- Mix the compote with the chia seeds.
- Pour the compote into an oven dish. Spread the croustade dough on top.
- Bake for 45 minutes.
Notes
To thicken the compote without the chia seeds: add 1 or 2 tablespoons of cornstarch.