Puff Pastry Strudel with Rhubarb and Strawberries

For the crumble, put 150 g butter, 150 g flour, and 150 g granulated sugar into a bowl and rub with your hands until a crumbly mixture forms. Set aside.

Preheat the oven to 200 °C top/bottom heat.

Peel the rhubarb and cut into pieces about 2 cm long. Wash, hull, and quarter the strawberries. Finely crumble the ladyfingers.