Apple and Rhubarb Crumble.

5 apples, 5 stems of rhubarb, 75gr. Butter, 50gr sugar, 50gr of flour, 50gr almond, the peel of an organic lemon.

Peel the apples and cut them in some pieces not too small.

Peel the rhubarb stems, taking of the fine film of the surface. Cut the stems in sections of 2 or 3cm.

Brown the apples 10 minutes in 25gr of butter, to make them gilded and melting.

Add rhubarb and let still cook 5mn. On the preparation of the cooled fruits, grate the peel of lemon. Mix them.

Blend the almonds not too thin. Mix it with the butter remaining, the flour and the sugar in order to obtain a coarse sand.

Pour the fruits in large dish for the oven or small ramekins and powder with the sandy paste.

Put in the oven for 50mn at 180°. This dessert can tasted tepid or at ambient temperature.