Rhubarb Crumble

Forced rhubarbs are in season so this time I turned them into a dessert.

Preheat the oven to 180C.

For the compote
300g peeled and chopped rhubarb
150g strawberries (if they are big cut them half or quarter)
80g caster sugar
4cl apricot brandy

Cook the rhubarb, sugar and the alcohol on the hob on medium heat for 8 minutes. Add the strawberries and cook the compote until they start to break down and release their colour, about two more minutes.
Put in a baking dish.

For the crumble
120g plain flour
80g caster sugar
20g ground almonds
100g cold butter, cubed
1/2 tsp baking powder
Pinch of salt

Mix everything with your hands until it becomes crumble.
Cover the compote.

Bake for 20 minutes or until the crumble is golden brown on the top.

Serve it hot with vanilla ice cream. Enjoy!