Rhubarb strawberry oat crumble


for approx. four servings:
  • 2 stalks rhubarb
  • 1 bowl of strawberries
  • 1 vanilla sauce
  • Brown sugar or maple syrup to taste
  • 1 tsp cornstarch
  • 1 lemon

for the crumble:

  • 100g flour (here wholemeal flour)
  • 50 g fine oat flakes
  • 70g butter
  • 70g brown sugar
  • Cinnamon to taste


    1. For the compote, wash the rhubarb and cut off the coarse, fibrous end
    2. To cut in pieces
    3. Bring to a simmer in a pot with the washed and halved strawberries
    4. Slit the vanilla pod and add it
    5. Season with sugar and lemon juice
    6. Let it simmer until the compote is creamy
    7. Mix cornstarch with a little water and add to the boiling compote
    8. Stir constantly for a minute
    9. Continue to simmer
    10. For the crumble, put all the ingredients in a bowl and knead quickly with your fingers
    11. There should be no dough, just small sprinkles
    12. Preheat oven to approx. 180-200 degrees
    13. Pour the compote into an ovenproof dish or mold and sprinkle with the sprinkles
    14. Bake until golden brown, about 15-20 minutes
    15. Serve with vanilla ice cream or cream fraîche
    16. Voila!