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

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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

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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.

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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.

Enjoy!

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