Rhubarb and raspberry crisp, fresh cream with violets syrop
Under a crunchy layer you will find a delicious blend of rhubarb and raspberry, all accompanied by a generous fresh cream with violets syrup
IngredientsRecipe for 4 persons
For the rhubarb and rasberry crisp
For the crème frache with violets syrup
Preparation time: 30 min
- General preparationPreheat oven to 350 F.Cut rhubarb very finely.
- For the rhubarb and rasberry crispIn a large bowl, stir together sugar and butter. Add the ground almonds and flour and mix. In a second bowl, combine rhubarb, raspberries, cornstarch and sugar.Divide the second mixture (fruits) into small ramekins or a large platter. Place the crumble over the rhubarb mixture and raspberries.Bake for 30 to 45 minutes. Allow to cool.
- For the crème frache with violets syrupIn separate bowl, combine the crème frache and violet syrup and beat with a whisk.
- To serveServe your rhubarb and raspberry tarts topped with fresh cream and violet.
You can keep the crisps in the freezer before cooking step. You can thus have a reserve when you have guests by surprise.