Rhubarb crumble with strawberry salad
Rhubarb crumble with strawberry salad and orange, cardamom and mint.
Preheat the oven to 200 ° C.
Clean the rhubarb and cut into pieces. Clean the orange, grate the orange skin off and squeeze out the fruit.
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.
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.
Spread the crumbs over the rhubarb, press gently and finally make the surface of the crumble with a fork.
Fry the crumble in the middle of the oven for about 50 minutes until done and golden brown.
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.
Spoon the strawberries and fresh mint through the dressing. Serve the strawberry salad with the rhubarb crumble.
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