Raspberry Rhubarb Crumble using a Thermomix
Thermomix TM6, Thermomix TM5, Thermomix TM31
(4.8)
Preparation time
39 min
Total time
119 min
Servings
6
Calories / Serving
433 Cals
Difficulty
Average
Introducing the delightful Raspberry Rhubarb Cookie-Crumble, a dessert that is as charming as it is delicious! This recipe is a whimsical combination of tart and sweet, where the vibrant raspberries and tangy rhubarb dance together in a buttery, crumbly embrace. Legend has it that rhubarb was initially prized for its medicinal properties, but once the sweet tooth caught on, it found its way into countless desserts, making it a staple in kitchens around the world. The addition of almond flour adds a nutty depth that takes this treat to the next level. So, grab your apron and let’s create a dessert that will have everyone asking for seconds—and maybe even thirds!
Ingredients
- 350 g Flour t55
- 200 g Salted butter
- 150 g Granulated sugar
- 1 Egg
- 500 g Rhubarb
- 250 g Raspberry
- 2 Tablespoon(s) Lemon juice
- 20 g Cornflour (maïzena)
- 50 g Almond
- 50 g Brown sugar
Steps
Shortcrust Pastry Base
- Add 250 g of flour t55, 125 g of salted butter, 50 g of granulated sugar, 1 egg in the food processor bowl.
- Mix manual: 20sec / 0°C / Speed 4.
- Transfer the content of the food processor bowl on a cling film warp in cling wrap.
- Setaside the preparation content in a fridge during 30min.
- Preheat the oven at 180°C.
- Press it into a pie dish or tart pan.
- Add baking beans or weights on top of the baking paper.
- Cook in the oven at 180°C during 15min.
- Remove paper and baking beans or weights.
- Cook in the oven at 180°C during 5min.
- Setaside the preparation content on a workplan let cool.
Raspberry Rhubarb Filling
- Cut into small pieces, and add 500 g of rhubarb in the food processor bowl.
- Add 250 g of raspberry, 100 g of granulated sugar, 2 tablespoon(s) of lemon juice in the food processor bowl.
- Mix manual: 7:00min / 100°C / Speed 1.
- Add 20 g of cornflour (maïzena) in the food processor bowl.
- Mix manual: 10sec / 0°C / Speed 3.
Crumble Topping
- Wash the food processor bowl.
- Add 100 g of flour t55, 50 g of almond, 50 g of brown sugar in the food processor bowl.
- Mix manual: 5sec / 0°C / Speed 5.
- Add 75 g of salted butter in the food processor bowl.
- Mix manual: 15sec / 0°C / Speed 4.
Assembly and Baking
- Transfer the content of the food processor bowl over the preparation content.
- Sprinkle the Crumble Topping evenly over the fruit filling.
- Cook in the oven at 180°C during 25min.
- Bake until the crumble is golden brown and the filling is bubbling, about 30 minutes.
- Serve Warm.
