Strawberry And Rhubarb Crumble And Compote

• 13 1/8 cups rhubarb
• 4 1/2 cups strawberries
• 7 1/4 tablespoons sugar plus 2 tablespoons
• 7/8 cup cookies Speculoos
• 6 3/8 tablespoons flour
• 1/2 cup butter
• 2 tablespoons water
• spelt flakes
• 3 tablespoons fromage blanc
• 1 tablespoon vanilla sugar

1. Preheat oven to 220 degrees Celsius.
2. Wash the rhubarb, peel it, and cut it into small chunks removing the strings.
3. Wash the strawberries, remove the stems, and cut them in half.
4. Put half of the the fruits in a dish and sprinkle them with 40 grams of sugar. Set aside the other half og the rhubarb and strawberries.
5. Place the Speculos cookies in a blender to turn them to powder. Add the flour, 50 grams of sugar, and 100 grams of butter. Mix intermittently until obtaining a coarse sand.
6. Spread the dough over the fruit and bake for 10 minutes. Reduce the oven temperature to 180 C and bake for 30-35 minutes.
7. Serve lukewarm.
8. Place 800 grams of rhubarb in a pan with 2 tablespoons of water and heat. Cook with lid on low heat to make a compote. Add the remaining strawberries and sweeten the compote to your taste. Cook for 5 minutes. The sauce will gain a beautiful and intensified red color. Put aside.
9. In a frying pan, heat 15 grams of butter, add the spelt flakes and the 2 tablespoons of granulated sugar. Stir so the cereal can caramelize but not burn. Reserve.
10. Whip 3 tablespoons of fromage blanc with vanilla sugar.
11. Place compote at the bottom of the individual serving dish, add half a tablespoon of fromage blanc, and garnish with the crunchy caramelized cereal.

rhubarb, strawberries, sugar, cookies, flour, butter, water, spelt flakes, fromage blanc, vanilla sugar

Taken from www.yummly.com/recipe/Strawberry-and-Rhubarb-Crumble-and-Compote-782178 (may not work)