Spring has finally started here in the Far North too! 🌸🌿
I was thinking the other day how everything must look like a throwback on the blog, but it’s just because here in the North seasons start later, so if you’ve been seen rhubarbs in shops for a month already, here they’ve just arrived. Of course, I immediately took the chance to bake with something seasonal. Rhubarb is actually one of the first spring produce, so it always give me a feeling of hope for the new season. I still had some frozen strawberries from last year’s harvest and, since soon fresh strawberries too will be into season, I brushed up the old (but nonetheless delicious) strawberry&rhubarb combo and made this crumble.
The twist I gave to this recipe is to use rolled rye instead of normal oats. In my opinion rye gives even more crispiness to the crumble and a somewhat depth in taste; give it a try! Of course, if rolled rye is not available in your area, go ahead and use rolled oats.
Crumble is a really versatile dish. I eat it in the morning, warmed up, I serve it as a dessert with ice cream or I bring it to picnics. Store it in refrigerator and it will stay good for a few days.
Hope you’ll enjoy the recipe!
- ½ kilo strawberries (fresh or frozen)
- 250g (circa 3 stalks) rhubarb
- 30 g (1/8 cup) granulated sugar
- Juice of half a lemon
- Fresh ginger, grated
- ¼ tsp cardamom
- 30 g (1/8 cup) coconut oil
- 15 ml (1tbsp) honey
- 160 (2 cups) rolled rye or oat
- 2tbsp rice flour
- Preheat the oven at 175C/350F.
- Wash the rhubarb and chop it grossly. Place it in a bowl.
- Pour the strawberries, the sugar, the lemon juice, the cardamom and some grated ginger in the bowl and stir. Place the fruit into a baking tin with high edges.
- Mix in a bowl the coconut oil, honey, rolled rye and flour and pour onto the fruits.
- Bake for 20 to 30 minutes or until the rye will get a little brown.
- Serve warm or cold with vanilla sauce, vanilla ice cream or whipped cream.