Preview

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

Note You can keep the crisps in the freezer before cooking step. You can thus have a reserve when you have guests by surprise.

Ingredients

Recipe for 4 persons

For the rhubarb and rasberry crisp

50 Gr

Flour

50 Gr

Sugar

50 Gr

Almond powder

50 Gr

Butter

300 Gr

Rhubarb

100 Gr

Raspberries

1 Tbsp

Cornstarch

100 Gr

Sugar

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.