This summer’s favourite recipe is a rhubarb crumble with sunflower seeds and almond paste. I love its flavourful chewy crunchiness. I think I’ve made five or six of them this summer already. Here it is:
4–5 rhubarb stalks
1/2 dl sugar (the original had more but came out too sweet for my taste)
3 dl rolled oats
1 dl sunflower seeds
100 g almond paste
100 g butter
Cut the rhubarb in pieces of 1 to 2 cm. Put them in a saucepan, add water so it barely covers the rhubarb, and bring to boil. Pour off the water. Spread the rhubarb in a pie dish and sprinkle the sugar on top.
Mix oats, sunflower seeds, butter and almond paste into a crumbly mass, and crumble it over the pie. Bake in 200°C for 15 to 20 minutes.
Det låter väldigt gott! Måste testa.
[…] The ultimate crumble recipe still rules supreme. It works not only with rhubarb but also with rhubarb + raspberries, apples, apples + blackberries, plums, and probably any other fruit. (I just finished off the apple and blackberry crumble so I could wash up the pie dish for a plum crumble, which is in the oven now.) […]