Crumble with rhubarb

To prepare this delicious dessert, prepare the ingredients:

- wash, dry with a paper towel and cut into pieces about 2 cm long rhubarb;

- wash, wipe and peel the apples, cut out the cores and stems, then cut into small pieces;

- my strawberries, slightly remove excess moisture with paper napkins. cut the berries in half. Large berries can be cut into four parts;

- cut the hazelnuts fried in advance into small pieces.

Starting to cook from the basics:

- butter, which should be cooled, firm, cut into cubes and put into a medium-sized bowl;

- pour sugar to the butter and sift the flour, after which we knead everything with our hands into crumbs;

- add the yolk to the resulting crumb and pour cold water, mix well again until smooth;

- spread the dough on a floured work surface, knead well and form a round layer 2 cm thick. Wrap the layer with cling film and put it in the refrigerator for half an hour;

- put a layer of dough between two sheets of parchment and roll out to a thickness of 4 mm. The baking dish (diameter 20 cm, height - 6 cm) is lined with parchment, spread out a layer of dough, cutting off excess edges (the sides need to be made about 4 cm high). We remove the mold with the base in the refrigerator for half an hour.

And at this time we are preparing the filling:

- we put the prepared rhubarb and apples in a medium-sized saucepan, cover them with powdered sugar;

- put the saucepan on high heat, bring to a boil, then reduce the heat to slightly below average;

- cook rhubarb and apples for 5 minutes - until they become soft;

- in a small bowl, combine corn flour with cold water, mix until smooth and add to a saucepan with apples and rhubarb;

- put the strawberries there, mix everything together and bring to a boil, then cook for 1 minute;

- remove the finished filling from the stove.

Turn on the oven to warm up to 200 degrees Celsius. When it warms up, we put a mold with a base in the oven. Pre-line the base with a sheet of parchment and pour beans or peas on it. Bake the base for 12 minutes, then remove the parchment with beans (peas). Bake the base for another 7 minutes - until golden. Remove the mold and let the base cool down a little.

Cooking crumble. In a suitable container, we place the cooled butter, granulated sugar and sifted flour cut into pieces. With our hands, we mix everything into crumbs. Add the hazelnuts and mix again with your hands so that the nuts are evenly distributed.

We lay out the filling of rhubarb, apples and strawberries as a basis, sprinkle crumble on top. Put everything together in the oven for 25 minutes, until the crumble on top becomes beautiful and golden. Remove the mold from the oven, let it cool at room temperature for 20 minutes.

We serve the treat to tea warm with ice cream or custard.

Bon appetit!