Rhubarb Crumble

Ingredients

• 200 g Flour
• 100 g chopped hazelnuts
• 150 g sugar
• 1 egg yolk
• 150 g softened butter
• 500 g rhubarb
• 200 ml milk
• 200 ml whipping cream (30%)
• 1 Vanilla bean
• 5 egg yolks
• 75 g sugar

Instructions

1. 1.

   Mix the flour, hazelnuts and 100 g of sugar. Add the egg yolk and butter and knead with your hands until crumbs form.

2. 2.

   Place two-thirds of the crumbs in a greased baking dish and press firmly to create a base. Refrigerate for about an hour.

3. 3.

   Preheat the oven to 200°C fan.

4. 4.

   Meanwhile, wash, trim, peel and cut the rhubarb into small pieces; sprinkle with the remaining sugar. Spread over the crumb base and top with the remaining crumbs. Bake in the oven for about 30 minutes until golden brown.

5. 5.

   For the sauce whisk the milk and cream with the vanilla bean and scraped-out seeds, then bring to a boil. Beat the egg yolks with the sugar until creamy in a bowl. Stir the hot cream‑milk mixture into the yolk mixture, pour everything back into the saucepan and cook over low heat while stirring constantly; do not let it boil. Strain the vanilla sauce through a sieve and allow it to cool slightly while stirring occasionally. Serve with the crumble.