Please don’t ask me where to get rhuberries … keep reading, keep reading. A combo made in a registry office, rhubarb and strawberries are so divine in the same mouthful that I keep repeating the match over and over again, and this recipe is no exception. Pistachios are also one of my faves and here they are again as well. And what’s not to love about cardamom? This is a perfect winter dessert, but go ahead, eat it all year round. We won't judge you.
Serve with any of the following;
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- 30 Grams flavoured sugars Cardamom Lemon Sugar Recipe
- 300 Grams rhubarb, chopped
- 1 green apple, peeled and cubed
- Zest 1 orange, finely grated
- 50 Grams orange juice, fresh
- 300 Grams strawberries
- 65 Grams flavoured sugars Cardamom Lemon Sugar Recipe
- 1 Pinch pink salt flakes BUY
- 100 Grams butter cubed BUY
- 1 Teaspoon vanilla bean paste BUY
- 70 Grams bakers or strong flour
- 120 Grams rolled oats
- 80 Grams shelled pistachios
Place Cardamom Lemon Sugar, rhubarb, apple, zest and juice into the Thermomix bowl and cook 8 min/100°C/Reverse/speed 1.
Pour into ovenproof dish (or individual dishes) and top evenly with sliced strawberries.
In clean, dry Thermomix bowl, place Cardamom Lemon Sugar, salt and butter and mix 4 sec/speed 5.
Add remaining ingredients except pistachios and blend 4 sec/Reverse/speed 5. Add pistachios and blend 3 sec/Reverse/speed 5.
Place crumble on top of filling, spreading to fill gaps. Bake for 40–50 minutes until golden and fragrant. A little of the filling juice should burst through the crumble and caramelise.
Serve piping hot with custard, cream, vanilla bean ice-cream, mascarpone or all of the above!