Rhubarb and strawberries crumble
It's Springtime in Norway, and for me this means a few things: enjoying sunny days, taking naps and the amazing pairing of rhubarb and strawberry. Sweet, tart and deliciously British this dessert is dummy-proof. Obviously you can replace the fruit with whatever you like, but it seems offensive not to exploit April's fruits while they last. If you don't devour all the crumble at once, you can keep the stamps (non-cooked) in the freezer for no more than three months. Here are the ingredients:
Crumble:
- 170 g all-purpose flour
- 110 g butter, softened ( plus a bit for each stamp you'll use)
- 100 g brown sugar ( plus a pinch for each stamp )
- 1 tsp cinnamon
- 1/2 vanilla stem (just the seeds)
- a pinch of salt
Fruit:
- 600 g rhubarb, cleaned and chopped
- 400 g strawberries, cleaned and chopped
- 30 g brown sugar
Cook the rhubarb, sugar and water at low flame In a little casserole for about ten minutes, minding to stir occasionally. You don't want it to stick and burn! Let the rhubarb rest and cool down, then add the strawberries. If you use other kinds of fruit (for example cherries, apples, etc), let them rest with some sugar and instead of water use lemon juice. In the meantime mix the ingredients for the crumble In a large bowl and work them with your fingertips to form sandy crumbs. Butter your stamps and sprinkle with brown sugar, pour in the strawberry and rhubarb mix with some of its juices and top with the crumbs. Cook for ten minutes in a pre-heated oven at 200 Celsius degrees. Serve while it's hot with vanilla ice-cream, whipped cream or other toppings of your choice.
As you can see I have a badass Motörhead spoon.
Buon appetito!