ingredients

 

2 4 6 8 Servings

• 1 rhubarb stick

• 100 grams fresh pinapple chunks

• 2 teaspoons crushed hazelnuts

• 25 grams butter

• 25 grams all purpose flour

• 75 grams caster sugar

• 0.5 teaspoon ground mixed spice

implements

 

for cooking 2 servings

• small saucepan

• large mixing bowl

• fine mesh sieve

• ramekin dish (2)

instructions

 

1. Set the oven to 180C.

2. Cut the rhubarb stick into 2-3cm pieces and place it in the small saucepan. Add enough water to (barely) cover the pieces. Mix in 50g (out of 75g) of caster sugar, bring it to boil and simmer for 5-6 minutes, until the rhubarb is soft and water turns syrupy.

3. Meantime, sieve through 25g of flour directly into the mixing bowl. Add ½ teaspoon of mixed spice and the rest of the sugar.

4. Dice 25g of butter and add to the mixing bowl. With your fingers rub the butter with flour and sugar until you achieve a consistency of coarse breadcrumbs. Mix in 2 teaspoons of crushed hazelnuts and set it aside.

5. Cut 100g of fresh pineapple chunks into small pieces. Add them to the cooking rhubarb and simmer for another couple of minutes for the fruit to turn soft and the water has almost evaporated (if after a couple of minutes you still have water, then just drain it but add a little more sugar afterwards).

6. Transfer the mixture into the ramekin dishes and top with the crumble mix.

7. Place in the oven for 15 minutes, until the top turns slightly brown and the crumble is bubbling.

To serve: Just enjoy it!