English
Strawberry & rhubarb crumble with Tchulli pepper & Ice Concept
20 minutes
Cheap
Easy
acrumblelight and fruity!The associationburr/rhubarbis really a pure delight...The strawberry brings sweetness, the rhubarb a touch of acidity and the Tchulli pepper an explosion of flavors.
This recipe created by the Chef Emmanuel Stemper for Bestheim is a real treat. Ideal for desserts and snacks!
CLICK HERE TO DOWNLOAD THE RECIPE
Daring food and wine pairing: The ICE Concept by Bestheim
The flavors of the ICE Concept are particularly crisp and fruity and the fresh, crisp grape aromas of the Muscat. It has a round attack and evolves on acidulous notes. Its finish reveals a fine bitterness characteristic of the grape variety which, associated with the ice cubes, contributes to both the aromatic persistence and the persistence of a delicate effervescence.
Enjoy your meal!
Ingredients
Preparation:
-
Preparation of the crumble
Let the butter soften at room temperature until it is malleable with the hands.
Mix together butter, brown sugar, flour, almond powder and set aside.
Remove the skin from the rhubarb, then cut it into 1 cm pieces. Cut the strawberries into 4.
Chop the peppermint. Mix strawberries, rhubarb, peppermint and sugar in a bowl.
Fill a ramekin (or mold) with the fruit. Then cover with the crumble mixture. -
Cooking the crumble
Bake at 180°C for 45 minutes.
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