Strawberry Rhubarb Crumble with Apple-Vanilla Cream (Vegan or non Vegan)


Ingredients for 4 Portions:

2 Cups of quartered fresh Strawberries
2 Cups of small slices fresh Rhubarb
2 Tsp. Brown Sugar
Optional: 2 Tbsp. Port wine

1 cup of Flour
1/2 cup of Sugar
1 Stick of margarine (or unsalted Butter) (120g)
1 Pinch of Salt

1 Cup of Soy whipped Cream (or Mascarpone)
1 Sachet Vanilla Sugar
1 Vanilla Bean
1/2 Cup of Apple sauce/ Puree (Apfelmus)
3 Tbsp Caster Sugar


Preheat the oven to 180°C

Mix the Strawberry and Rhubarb pieces in a bowl with the Port wine and the 2 Tsp. of brown Sugar. Then fill it in an oven form.

Mix the Flour, Sugar and Salt in a Bowl. Cut the cold margarine (or Butter) into chunks and rub it into the flour mix with your hands until you get a mixture that looks a bit like fine breadcrumbs. Sprinkle the crumble topping over the fruits and bake the Crumble for 30 minutes or until the top is golden brown.


Prepare the Cream by mixing the Soy whipped Cream (or Mascarpone), Vanilla Sugar, scratched Beans from a Vanilla bean, Caster Sugar and the Apple sauce well together and serve it to the warm Crumble.


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