Rosé feinherb

Ingredients

• 500 grhubarb
• 250 gstrawberries
• 125 graspberries
• 60 graw cane sugar
• 1 tspvanilla extract
• 200 gall-purpose flour
• 125 gbutter (cold)
• 80 gsugar
• 1 pinchsalt

Preparation

1. 1Preheat the oven to 180°C (350°F) using top/bottom heat.
2. 2Wash, trim, and cut the rhubarb into approximately 2 cm pieces.
3. 3Wash and hull the strawberries, then halve or quarter them depending on their size.
4. 4Toss the fruit together with the raspberries, raw cane sugar, and vanilla extract, then spread evenly into a heatproof baking dish.
5. 5To make the crumble topping, mix the flour with the sugar and a pinch of salt.
6. 6Cut the cold butter into small cubes and work it quickly into the flour mixture using your fingertips or a dough hook until coarse crumbs form.
7. 7Generously scatter the crumble topping over the fruit mixture.
8. 8Bake the crumble on the middle rack for about 35 to 40 minutes, until the surface is golden brown and the fruit filling is bubbling slightly.