Squared Rhubarb And Blueberries Croustimoelleux

1. 1

   Peel the rhubarb, cut into pieces, and pour in a small saucepan.

2. 2

   Add the blueberries, sugar, and 1 tablespoon of water.

3. 3

   Cover and cook over low heat. Stir occasionally until water is evaporated. Set aside.

4. 4

   Preheat oven to 180 degrees Celsius.

5. 5

   In a bowl, mix butter cut into small cubes, 210 grams of sugar, and a pinch of salt.

6. 6

   Add beaten yolk.

7. 7

   Stir and gradually add flour to get a dough.

8. 8

   Take half the dough and press it to the bottom of a flexible 20 x 20 centimeter square mold (this is not a dough that should be rolled out).

9. 9

   Prick with a fork, and chill for 30 minutes.

10. 10

    Bake the dough for 20 minutes.

11. 11

    Spread the compote over the cooked dough.

12. 12

    Add to the remaining dough, 70 grams of sugar and work it with your fingertips to obtain a coarse sand style crumble.

13. 13

    Cover the compote with the dough crumble, and with pieces of almonds.

14. 14

    Bake for 20/25 minutes until pastry is golden.

15. 15

    Let cool before removing from pan.

16. 16

    Cut into squares.

* Per serving · 4 servings · Values may vary.

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