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


Recipe for 4 persons

For the rhubarb and rasberry crisp

50 Gr
Wheat flour
50 Gr
50 Gr
Almond powder
50 Gr
300 Gr
100 Gr
1 Tbsp
100 Gr

For the crème frache with violets syrup

200 Gr
Crème fraiche
25 Gr
Violet syrup

Preparation time: 30 min

  • General preparation
    Preheat oven to 350 F.Cut rhubarb very finely.
  • For the rhubarb and rasberry crisp
    In 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 syrup
    In separate bowl, combine the crème frache and violet syrup and beat with a whisk.
  • To serve
    Serve 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.

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