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Heißer Rhabarber-Crumble mit schmelzendem Vanilleeis, kombiniert mit Riesling, der ideale Wein aus Neuseeland von Cellardoor24.

Rhubarb Crumble with Vanilla Ice Cream

This rhubarb crumble is the ultimate spring dessert, featuring a delightful contrast between tart pieces of fruit and golden-brown butter crumble. The preparation is incredibly simple, yet the quality of the ingredients—such as real Bourbon vanilla and fresh rhubarb—makes all the difference. Paired with a noble sweet Riesling from Nelson by Cellardoor24, you’ll create a dessert experience that captivates with its aromatic brilliance and elevates classic fruit-based desserts to a whole new level.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert
Cuisine British Modern
Servings 2 people
Calories 510 kcal

Equipment

  • 1 Auflaufform
  • 1 Schüssel für die Streusel
  • 1 Küchenmesser
  • 1 Eierportionierer

Ingredients
  

  • 400 g fresh rhubarb
  • 60 g Sugar for the fruit
  • 1 packet of vanilla sugar
  • 100 g Flour
  • 60 g cold butter
  • 60 g brown sugar for the crumble topping
  • 1 A pinch of salt
  • 1 A pinch of cinnamon
  • 2 large scoops of vanilla ice cream

Instructions
 

PREPARATION:

  • Preheat the oven to 200 degrees Celsius (top and bottom heat).
  • Wash the rhubarb thoroughly and remove any tough strings.
  • Cut the sticks into pieces about 2 cm long.
  • Mix the rhubarb with the white sugar and vanilla sugar.
  • Lightly grease a small baking dish.
  • Place the marinated rhubarb pieces in the baking dish.

COOKING STEPS:

  • Put the flour, brown sugar, salt, and cinnamon in a bowl.
  • Cut the cold butter into small cubes and add it.
  • Rub the ingredients together with your fingertips until they form coarse crumbs.
  • Sprinkle the crumble evenly over the rhubarb.
  • Bake the crumble in the oven for about 25 to 30 minutes.
  • The crumble topping should be golden brown and crispy.
  • The rhubarb juice should caramelize slightly around the edges.

SERVE:

  • Take the crumble out of the oven and let it sit for 5 minutes.
  • Spoon a generous portion of the warm crumble into each deep plate.
  • Place a scoop of vanilla ice cream directly on top of the hot crumble.
  • Garnish with a mint leaf, if desired.
  • Serve the Riesling from Nelson well chilled in dessert glasses.
  • Serve the dessert immediately, before the ice cream starts to melt.

RECOMMENDED SIDE DISHES:

  • Fresh strawberries
  • A dollop of whipped cream
  • Geröstete Mandelblättchen

Nutrition

Calories: 510kcalCarbohydrates: 68gProtein: 5gFat: 25g
Keyword Crumble, Crumble topping, Dessert wine, Nelson, New Zealand, rhubarb, Riesling, Spring Dessert, vanilla ice cream
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