I’m spending some days in the Swedish countryside and taking the opportunity to do some gardening. Something that really remind Swedes of summertime is rhubarbs! You can’t spend a summer in Sweden without eating rhubarbs. So here you go, my best rhubarb crumble recipe:
2 cups chopped rhubarbs
1/2 cup sugar
5 ounces butter
1 1/4 cup flour
1 pinch salt
1/4 cup sugar
Clean the rhubarbs under running water, if they are large steamed then you will need to carefully peel the out layer off using a potato peeler.
Chop the rhubarbs and place them in a saucepan with 1/2-cup sugar. Bring to a boil and then lower to a simmer for about 10 minutes until most of the excess fluids have boiled off.
Butter a pyrex dish, and pour in the rhubarbs.
Set oven to 300 F.
Use a blender to mix butter and flour, salt and sugar to crumbs. Spread the crumbs on top of rhubarb mixture and bake on 300 F for about 20 minutes or until it’s golden on top.