Rhubarb and Strawberry Crumble
Zest and juice 1 lemon
600g rhubarb roughly chopped
180-200g raw organic sugar
1 vanilla bean
400g sliced strawberries
100g dark brown sugar
100g toasted hazelnuts
120g butter, cubed
70g rolled oats
70g plain flour
Pre-heat oven to 200ºC.
Place rind into TM bowl and grate for 5-10 seconds on speed 8.
Place juice, rhubarb, raw sugar and vanilla into TM bowl and cook for 12 minutes at 80ºC on Reverse + speed 1.
Set aside in large rectangular baking dish. Slice strawberries and place on top of rhubarb.
Place remaining ingredients into clean dry TM bowl and with dial set to closed lid position, press Turbo button 2-3 times until crumble mixture forms. Sprinkle on top of rhubarb and bake for approximately 30-35 minutes until fruit is bubbly and fragrant.
Serve warm with plenty of whipped cream and/or ice cream.
This super yummy recipe was from the Thermomix Customer Newsletter – August 2010