Strawberry and almond muffins without gluten and without milk
Desserts from Italy
Crumble of strawberries and rhubarb
Crumble of strawberries and rhubarb
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
This Crumble will conquer you with its simplicity. It is delicious to the natural (I love it for breakfast), and turns into a cool summer dessert if you accompany it to the vanilla ice cream.
preparation
step 1
Cut the strawberries and the rhubarb into cubes and put them in a bowl. Add the lemon juice and 30 gr of syrup and mix well.
step 2
Add starch and vanilla and mix well. Pour the fruit into a little oil (slightly oiled) and compact it with the help of a spoon.
step 3
Now create the crumble: in a bowl cut the rice flour, add the whole corn flour, hazelnuts and whole almonds.
step 4
Combine 80 gr of syrup and oil and mix with the help of a wooden spoon until you get a crumbled mixture similar to a short pastry.
step 5
Pour the mixture over the fruit evenly, trying to compact it with a spoon, but without crushing it too much (it must remain very lumpy and crumbled).
step 6
Cook in the oven at 180 degrees for about 30 minutes, until the fruit comes out slightly from the edges of the crumble and the top will turn golden.
step 7
Let it cool for about 15 minutes and serve in bowls with a spoon. It is great either alone or with a vanilla ice cream ball. Enjoy your meal!