Wash the fresh rhubarb and sweet strawberries, trim off the stalks and leaves, and pat dry. Cut into small pieces, then mix with sugar, vanilla sugar, cinnamon, ginger and lemon zest.

Finely chop the crunchy cantucci biscuits and have your almond flakes ready.

Lay a large, well-floured tea towel on your work surface. Roll the rested dough out lightly with a rolling pin, then carefully stretch it by hand – working from the centre outwards – until it's beautifully thin.

Brush the whole surface of the dough with melted butter (save some for later). Sprinkle the crushed cantucci biscuits along the bottom third of the dough, running the length of the longer side.

Spread the prepared fruit filling evenly over the biscuits. If it's released a lot of juice, drain off the excess or gently squeeze the fruit. Finish by sprinkling over the thin almond flakes.

Using the tea towel, carefully fold the dough over the filling and press down gently. Then continue rolling up the whole strudel. Brush the loose edge of dough at the end with butter and fold it up onto the strudel so the seam ends up on top.

Press the ends of the rolled strudel firmly together, and if there's too much excess dough, you can tear some off. Fold the ends up towards the top seam.

Using the tea towel, carefully transfer the rolled strudel onto a baking tray lined with baking paper and turn it seam-side down. Brush with melted butter.

In a bowl, mix the sifted flour, ground almonds, sugar and a pinch of salt. Add cold butter and rub it in with your fingers to form a crunchy crumble. Generously scatter the crumble over the prepared strudel.

Bake the strudel in an oven preheated to 180°C for about 30 minutes. Bake until the pastry is beautifully golden and the crumble on top is irresistibly crisp. Dust with sugar and enjoy!