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.
What you need (this all an approximation):
- 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
- 1/2 Cup of Oats
- 1/2 Cup of Flour
- 1/2 Stick/4 Tablespoons Melted Butter
- 1-2 Tablespoons of Sugar
What to do:
- Preheat oven to 350 F and line or grease baking sheet.
- In a bowl mix rhubarb and raspberries with cornstarch – until coated. Then add vanilla and sugar – mix well.
- Pour mixture into baking sheet and spread out evenly
- For the crumble topping – mix together butter, oats, flour and sugar. Spread out mixture on top of fruit
- 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)
- Serve with whipped cream, vanilla ice cream or with vanilla custard sauce – Swedish style.
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.