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

Finely chop the crunchy cantucci biscuits and prepare the sliced almonds.

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

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

Spread the prepared fruit filling evenly over the biscuits. If it has released a lot of juice, drain the excess or gently squeeze the fruit. Finally, sprinkle everything with thin almond flakes.

Using the kitchen towel, carefully fold the dough over the filling and press gently. Then roll up the whole strudel gradually. 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, tearing off any excess dough if there's too much. Then fold the ends up towards the top seam.

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

In a bowl, mix sifted flour, ground almonds, sugar and a pinch of salt. Add cold butter and use your fingers to work it into a crumbly crumble. Generously sprinkle 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 topping is irresistibly crisp. Dust with icing sugar and enjoy!