Rhubarb and peppermint crumble

Yet “another rhubarb crumble” you might think, but this one has a tiny little twist as I have added a few sprigs of peppermint to the mixture. Getting the right balance gives a wonderful freshness to the pie without overpowering the rhubarb flavor. I recommend sticking to peppermint leaves when making this as other and stronger mint will quickly overpower the rest of the flavors in the pie.

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Making a crumble is such an easy and humble dessert. You can easily whip it up when expecting guests and it is a great way of using fruit that is a little wilted, but still perfectly fine to use, like these slightly wrinkled apples. Even if a this may not be the apple of choice when you just want a snack, these are fantastic to use as a balance to the more tart rhubarb. They are incredibly sweet and delicious and definitely worth using in a crumble rather than having to end up in the compost.

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Both the rhubarb and the mint have been growing rapidly these last weeks in the garden, and trying to combine them in a crumble was more on a whim than anything else. And it turned out that they compliment each other a lot better than I expected.

I have previously made a post about peppermint tea, which you can make with the leftover peppermint. I picked enough to make both and especially my youngest love the cold peppermint tea.

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Recipe: 
Filling:
4 stalks of rhubarb
3 tbsp sugar
2 yellow apples
3-4 sprigs peppermint

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Clean, peel and cut the rhubarb and apple into cubes. Put the rhubarb into the pie form and sprinkle the sugar on top. Let it soak a little in the form before adding the the apples. Chop the peppermint leaves thinly, or use a herb chopper. Toss everything together in the pie form.

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Crumble:
100 grams almond flour
50 grams all purpose flour
100 grams butter (slightly softened)
75 grams sugar
100 grams rolled oats
1 tsp vanilla sugar

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Set the oven to 180 degrees.
Mix all the ingredients in a bowl with your hands to a firm but crumble dough. Spread it evenly over the rhubarb and apple filling.
Cook for 45 minutes and take out to cool a little and serve with ice cream, whipped cream or vanilla quark.

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This dessert is perfect for dinner with friends on a nice Summer night. The peppermint adds a great and subtle freshness to the dish that takes it to a new level.

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Enjoy! 🙂

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