Rhubarb and Raspberry Crumble

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Growing up in Sweden – rhubarb was equated with summer. And of course, we would grow it in our backyard. Now I live in California – with almost perpetual summer, so the rhubarb season is apparently here in April. Also, I bought the rhubarb in the store. But I did bake a delicious Rhubarb and Raspberry Crumble all by myself.

Rhubarb and Raspberry Crumble

Rhubarb and Raspberry Crumble

What you need (this all an approximation):

For filling:

  • About 4 thick stalks of Rhubarb cut up (makes about 1 cup)
  • 1/2 Cup or 1 Cup of Raspberries (I used frozen, but obviously fresh would be fine too)
  • 1 Tablespoon of Cornstarch (to keep crumble from being to liquidy, but if you don’t have cornstarch at home, don’t worry about it – your crumble will be great without it)
  • 2 – 4 Tablespoons of Sugar (rhubarb is pretty sour and raspberries are tart too, so add more if you want a sweeter taste)
  • 2 Teaspoons of Vanilla Extract

For topping:

  • 1/2 Cup of Oats
  • 1/2 Cup of Flour
  • 1/2 Stick/4 Tablespoons Melted Butter
  • 1-2 Tablespoons of Sugar
Rhubarb and Raspberry Crumble

Rhubarb and Raspberry Crumble

What to do:

  1. Preheat oven to 350 F and line or grease baking sheet.
  2. In a bowl mix rhubarb and raspberries with cornstarch – until coated. Then add vanilla and sugar – mix well.
  3. Pour mixture into baking sheet and spread out evenlyimage
  4. For the crumble topping – mix together butter, oats, flour and sugar. Spread out mixture on top of fruitimage
  5. Bake at 350 F for about 45 minutes – until topping is nice and golden and fruit is soft (rhubarb will take longer than raspberries to get soft)
  6. Serve with whipped cream, vanilla ice cream or with vanilla custard sauce – Swedish style.
Rhubarb and Raspberry Crumble

Rhubarb and Raspberry Crumble

I apologize for the approximate measurements – but I didn’t follow an exact recipe. However, since it turned out so tasty – I thought I would share the recipe as it is. Hopefully you’ll try it, and perhaps tweak it to your liking.

Annika

 

 

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