Rhubarb crumble with vanilla ice cream

Name: Rhubarb crumble with vanilla ice cream
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 2 TABLESPOONS Almond kernels with skin; 100 g + some soft butter; 100 g + 100 g sugar, salt; 7-10 Tbsp grated rind of 1/2 untreated lemon; 1 package Vanillin sugar; 200 g Flour; 1 kg Rhubarb; 1 tablespoon (10 g) Cornstarch; 4 (approx. 200 ml) scoops of vanilla ice cream; 7-10 Tbsp Icing sugar and mint

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

2 TABLESPOONS Almond kernels with skin
100 g + some soft butter
100 g + 100 g sugar, salt
7-10 Tbsp grated rind of 1/2 untreated lemon
1 package Vanillin sugar
200 g Flour
1 kg Rhubarb
1 tablespoon (10 g) Cornstarch
4 (approx. 200 ml) scoops of vanilla ice cream
7-10 Tbsp Icing sugar and mint

Directions

1
Chop the almonds. Mix 100 g butter, 100 g sugar, 1 pinch of salt, lemon zest, vanillin sugar, flour and almonds with the dough hooks of the hand mixer into crumbles. Cover and chill for about 15 minutes.
2
Clean, wash and chop the rhubarb. Mix with 100 g sugar and starch. Grease 4 small moulds (approx. 15 cm Ø) or a large casserole dish. Add the rhubarb and spread crumbles on top. Bake in a hot oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for 20-25 minutes
3
Arrange crumble warm with 1 scoop of ice cream. Dust with icing sugar and decorate with mint