Hello lovelies, I’m happy to share a new recipe with you today: Rhubarb berry crumble. I try to eat the tasty rhubarb as much as possible before the season is over and this crumble was so extremely delicious, you will love it. It’s also much faster prepared than a cake and therefore a great opportunity when you spontaneously crave something sweet.
You can combine rhubarb with different berries. This time I used red currants, that I still had in the freezer. I can also very well imagine raspberries or strawberries. It’s best to have several berries and rhubarb frozen in stock.
The crumble is made of nuts and oatmeal and doesn’t contain sugar, but is sweetened with maple products only. I have used maple syrup as well as maple sugar and the caramel taste goes so well with the acidity of the berries. By the way, I discovered the very best maple syrup at a trade fair in Zurich. It’s a dark robust from Vermont and you can order this, as well as the maple sugar on the Maple Store in Switzerland (I got my 2nd bottle as a gift, but I like to advertise the store because they directly work together with small producers and I love the syrup so much – no comparison to the supermarket syrup!!).
And now here is the recipe for rhubarb berry crumble:
Rhubarb Berry Crumble
- 50 gr (1/3 cup) almonds
- 60 gr (1/2 cup) ground nuts mix or e.g. hazelnuts
- 100 gr (1/2 cup) vegan butter or margarine
- 2 Tbsp maple syrup
- 50 gr (1/4 cup) maple sugar or coconut blossom sugar/brown sugar
- 1 tsp vanilla extract
- some tonka bean (optional)
- 2 Tbsp soy milk
- 100 gr (1 cup) oats
- 250 gr (9 oz.) rhubarb
- 250 gr (9 oz.) frozen berries (e.g. red currants or raspberries)
- 1 Tbsp flour
- 1 Tbsp maple syrup
- Roughly chop the almonds and place them aside
- Put all other ingredients into a bowl (the butter should be cold and cut in pieces) and knead to crumbles using either your hands or a food processor
- Wash the rhubarb (peel if you like), cut into pieces and mix with the berries
- Put the fruits into a casserole, mix with flour and maple syrup
- Preheat the oven to 180°C (356°F)
- Put the crumble mix on top of the berries and sprinkle with chopped almonds
- Bake for approx. 30-40 minutes
- Serve warm, e.g. with vanilla ice cream or whip cream
The crumble got really nice and juicy and has the perfect harmony between sweetness and tartness for me – if it’s too sour for you, then you can add a little more maple syrup, or vanilla ice cream or vanilla sauce. Depending on which berries you use, it will always taste a bit different. Of course, strawberries are sweeter than red currants.
By the way, the kids enjoyed the crumble very much and they asked for more. This is also a great and fast snack, because the ingredients are usually all at home and berries and rhubarb can also be frozen well.
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