The last few days has been very mild and sunny here in Dublin, spring is in the air for sure. I was delighted when given a bag of the first rhubarb of the year last week and made a crumble. We have an awful lot of rhubarb growing in the country house garden in Sweden, and when spending the summers out there we used to make crumbles all the time. I was even put off baking or eating crumbles for a few years until I recently realised what a wonderful way this is to cook with fresh fruit and berries in season. Rhubarb has such a lovely flavour; tangy, sour almost bitter, but with the right amount of sugar it just goes all yummy and sweet. I like to put oat flakes in my crumble, makes it crunchier and tastier. Cardamom and rhubarb is a great combination, it lifts the whole dessert to a new level. Serve warm with vanilla ice cream.
500 grams rhubarb, chopped in small pieces
1tbsp cornflour
4tbsp caster sugar
1tsp ground cardamom
125 grams butter
60 grams oat flakes
65 grams plain flour
40 grams brown sugar
Combine rhubarb, caster sugar, corn flour and cardamon. Spread out in a baking tin or pie dish. Mix brown sugar, oats and flour. Rub butter in to the mix until crumbly. Spread the crumbles on top of the rhubarb and bake for 20-25min on 220C.
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