Sweet and sour turnip, strawberry and rhubarb crumble


  • 3 new turnips
  • 250 g strawberries
  • 150 g rhubarb stalks
  • 30 g of semi-salted butter
  • a few sprigs of thyme

  • 30 g of honey
  • 30 g crushed hazelnuts

For the crumble dough

  • 120 g of flour
  • 50 g ground hazelnuts
  • 100 g soft butter


  1. Wash the turnips, strawberries and rhubarb.

  2. Cut the turnips into 6, the rhubarb into sections and the strawberries into 2.

  3. In a pan, caramelize the turnips and rhubarb in butter with the chopped thyme and honey for 15 minutes.

  4. Then pour them into a baking dish, add the strawberries and crushed hazelnuts.

  5. Preheat the oven to 200°C (th. 6-7).

  6. Make the crumble dough: in a salad bowl, pour the flour, the ground hazelnuts and the butter cut into pieces. Knead with your fingertips to obtain a sandy dough.

  7. Pour this paste over the turnips, strawberries and rhubarb. Bake for 25 minutes, until the crumble is golden brown.

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