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Rhubarb crumble with strawberry salad
Rhubarb crumble with strawberry salad and orange, cardamom and mint.
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Ingredients
Directions
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Preheat the oven to 200 ° C.
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Clean the rhubarb and cut into pieces. Clean the orange, grate the orange skin off and squeeze out the fruit.
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Grease the oven dish. Put the rhubarb in the baking dish and mix in the sugar and half of the orange zest. Cut the butter into cubes.
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Rub the sugar, oatmeal, flour and cardamom with fingertips in a bowl as quickly as possible through the butter until a crumbly dough is created.
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Spread the crumbs over the rhubarb, press gently and finally make the surface of the crumble with a fork.
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Fry the crumble in the middle of the oven for about 50 minutes until done and golden brown.
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Meanwhile cut the strawberries into slices and the fresh mint fine. Stir in a bowl the sugar, the rest of the orange zest and the juice into a dressing.
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Spoon the strawberries and fresh mint through the dressing. Serve the strawberry salad with the rhubarb crumble.
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Nutrition
495Calories
Sodium0% DV1.135mg
Fat34% DV22g
Protein16% DV8g
Carbs22% DV66g
Fiber12% DV3g
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