with Cinnamon and Figs
- 1 ½ pounds Rhubarb
- 4 dried Figs (about 70 grams)
- 4 ounces Cane sugar
- 6 ounces Whole-wheat flour
- 1 teaspoon ground Cinnamon
- 1 pinch Salt
- 4 ounces Cultured butter (well chilled)
- 7 ounces Vanilla yogurt (1.5% fat)
Rinse rhubarb, drain, trim and cut into pieces 1 cm (about 1/2-inch) wide. Spread in a baking dish.
Cut stems off figs and chop very finely. Mix figs with 30 grams (about 2 tablespoons) sugar and distribute over rhubarb.
In a mixing bowl, combine whole-wheat flour, cinnamon, a pinch of salt and remaining sugar.
Cut butter into small pieces and add with 1 tablespoon cold water to flour mixture. Rapidly mix with a hand mixer to a crumbly streusel topping consistency.
Distribute streusel over rhubarb and bake in preheated oven at 200°C (fan: 180°C, gas mark 3) (approximately 400°F/convection 350°F) on middle oven rack for about 40 minutes.
Mix yogurt in a bowl until creamy and serve with rhubarb crumble.