The start of the growing season is finally here!! And it is such a wonderful treat to be able to go outside in the garden and pick your own produce to cook with. I tend to forget from year to year how good it makes you feel as by the end of the growing season, it becomes much more of a habit. And then, over the darker parts of the year, you start to miss it more and more as you use the rest of the staples from the last harvest.
The first plant to be ready to use is the rhubarb. It has really exploded over the last week and is getting to a good picking size. It will be even better next weekend, but I couldn´t wait anymore now and had to get a few to make a crumble.
They are still very young and mild in flavor. Such a delicious and versatile vegetable to work with. Yes, rhubarb is actually a vegetable and not a fruit. I had to google that one after a small discussion at home.
This recipe is small and scaled to 2 people.
3 small rhubarb stalks
1/2 apple (firm type red or yellow)
100 grams almond flour
50 grams butter
50 grams demerara sugar (cane sugar)
25 grams rolled oats
2 tsp vanilla sugar
Take the butter out onto the bench to soften.
Clean and peel the rhubarb and apple. Cut them into small bits and put in a small pie form. Sprinkle 1/3 of the sugar over the fruit. In a small bowl, add the butter, oats, almond flour and vanilla sugar. With your fingers, mix then ingredients well into a crumbly dough. Spread evenly over the fruit and cook in the oven at 160 degrees Celsius for 40 minutes.
A perfect Spring or Summer evening dessert!
Serve warm with vanilla quark or vanilla yoghurt. 🙂
This is a very easy dessert and a recipe you can easily scale up if you are planning a party or are having friends over. It it not too important with the amounts for all the ingredients, but avoid using too much butter as it will just get soggy and fatty if you are too generous with the butter amounts. Rather leave the crumble a little on the dry side. You can easily add more rolled oats too if you want more bits to the crumble too.