Strawberry Rhubarb Crumble with indi chocolate Rose Tea
It’s summer time and that means it's rhubarb season! Eat seasonally by baking this strawberry rhubarb crumble paired with indi chocolate Rose Tea. It's the perfect treat for a sunny Sunday afternoon. Enjoy the fruity crumble pie with a scoop of ice cream!
Ingredients:
Pie
- 2 cups rhubarb
- 2 cups strawberries
- 8 oz. cream cheese
- 3/4 cup sugar
- 2 eggs
- 1/4 teaspoon salt
- 1 teaspoon indi chocolate Rose Tea
Topping
- 1/3 cup sugar
- 1/3 cup chopped walnuts
- 1/4 cup almond flour
- 1/4 cup whey protein
- 1/4 cup butter
Directions:
- Preheat oven to 325 F
- Grind indi chocolate Rose Tea
- Mix sugar, cream cheese, eggs, and salt until smooth
- Cut rhubarb and strawberries
- Add rhubarb and strawberries to cream cheese mix and incorporate by hand
- Pour dough into baking dish
- Bake for 15 minutes
- While baking, combine sugar, walnuts, almond flour, whey protein and butter to make the crumble
- Sprinkle crumble over dough mixture
- Return to oven for another 20-30 minutes
- Let the crumble cool
- Enjoy with ice cream!
Enjoy the bounty of summer produce!
