Ingredients
- 100 g wheat flour
- 50 g buckwheat flour
- 120 g sugar
- 1 pinch salt
- 100 g butter, softened
- 500 g rhubarb
- 1 package vanilla sugar
- 2 ts cornstarch
- powdered sugar for dusting
Preparation
1. Place the flour, 60 g of sugar, salt and butter in a mixing bowl and work into crumbles. Chill.
2. Clean the rhubarb, cut into 2 cm wide pieces, put them dripping wet into a pot, mix with remaining sugar and vanilla sugar and let the mixture steep for about 15 minutes.
3. Sprinkle with cornstarch and stir in. Place the pot on the Navigenio and heat on level 6 up to the vegetable window, stir rhubarb and spread crumble on top.
4. Place the pot in the inverted lid, place the Navigenio overhead and switch to a low level, then bake for approx. 15 minutes until pale brown.
5. Allow the crumble to cool slightly, dust with powdered sugar.
Tip
- Buckwheat flour gives the crumble a subtle nutty flavor. You can have the flour freshly ground at health-food store, alternatively you can also add finely ground almonds or hazelnuts.
This recipe has been tested and approved by AMC.
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