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Le Chaudron recipe
Crumble rhubarbe fraises
Strawberry rhubarb crumble
⏱ 45 minServes 6Easy320 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
500 g (18 oz)fresh rhubarb, in pieces
500 g (18 oz)fresh strawberries, hulled
200 g (7 oz)all-purpose flour
150 g (5 oz)cold unsalted butter, cubed
150 g (5 oz)brown sugar
100 g (3½ oz)almond flour
1 tspground cinnamon
1 tbsplemon juice
- 500 g (18 oz) fresh rhubarb, in pieces
- 500 g (18 oz) fresh strawberries, hulled
- 200 g (7 oz) all-purpose flour
- 150 g (5 oz) cold unsalted butter, cubed
- 150 g (5 oz) brown sugar
- 100 g (3½ oz) almond flour
- 1 tsp ground cinnamon
- 1 tbsp lemon juice
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Peel the strings off the rhubarb and cut into 2 cm (¾ in) pieces.
- Halve or quarter the strawberries depending on size and toss with the rhubarb in the dish.
- Drizzle the fruit with lemon juice and sprinkle with 50 g (¼ cup) sugar to draw out the juices.
- Make the topping by mixing the flour, remaining brown sugar, almond flour and ground cinnamon.
- Add the cold butter cubes and rub in with your fingertips until it looks like coarse, crumbly sand.
- Spread the crumble evenly over the fruit without packing it down.
- Bake 40 minutes at 180°C (350°F) convection until golden and the fruit is jammy.
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