for 4 person

Rhubarb

250 g	rhubarb, cut into approx. 2 cm pieces
2 tbsp	sugar
½ tsp	rosemary, finely chopped

Crumble

60 g	half-white flour
60 g	walnut kernels, coarsely chopped
50 g	sugar
2 pinch	salt
50 g	butter, cold, cut into pieces

To serve

4 ball	Fior di Latte ice cream
some	rosemary needles

How it's done

Rhubarb

Mix the rhubarb, sugar and rosemary in the prepared dish.

Crumble

In a bowl, mix the flour with all the other ingredients up to and including the salt. Add the butter, rub together using your hands to form a crumbly mixture. Spread the crumble on top of the rhubarb.

To bake

Approx. 20 mins. in the lower half of an oven preheated to 200 °C. Remove, allow to cool slightly.

To serve

Plate up the rhubarb crumble, top with the ice cream, garnish with the rosemary.

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