Strawberry-Rhubarb Crumble with Oatmeal
Ingredients for the filling
500 g rhubarb
300 g strawberries
2–3 tbsp honey or raw cane sugar
1 tsp vanilla
1 tbsp lemon juice
For the crumble topping
120 g freshly rolled oats
80 g whole-grain spelt flour, freshly ground
80 g butter
50 g raw cane sugar or honey
1 pinch of salt
Optional: cinnamon or chopped almonds
Preparation
Wash the rhubarb and cut into pieces. Halve the strawberries. Mix with sweetener, vanilla, and lemon juice, then place in a baking dish. For the crumble topping, knead together rolled oats, spelt flour, butter, sugar, and salt. Spread over the fruit and bake at 180 °C for about 30–35 minutes.
Serve with: plain yogurt, whipped cream, or vanilla sauce.
