Strawberry rhubarb rye crumble | Recipe on  Due fili d'erba blog | Two Blades of grass | Photos, styling and recipe by Thais FKStrawberry rhubarb rye crumble | Recipe on  Due fili d'erba blog | Two Blades of grass | Photos, styling and recipe by Thais FK

Spring has finally started here in the Far North too! 🌸🌿

I was thinking the other day how everything must look like a throwback on the blog, but it’s just because here in the North seasons start later, so if you’ve been seen rhubarbs in shops for a month already, here they’ve just arrived. Of course, I immediately took the chance to bake with something seasonal. Rhubarb is actually one of the first spring produce, so it always give me a feeling of hope for the new season. I still had some frozen strawberries from last year’s harvest and, since soon fresh strawberries too will be into season, I brushed up the old (but nonetheless delicious) strawberry&rhubarb combo and made this crumble.

Strawberry rhubarb rye crumble | Recipe on  Due fili d'erba blog | Two Blades of grass | Photos, styling and recipe by Thais FKStrawberry rhubarb rye crumble | Recipe on  Due fili d'erba blog | Two Blades of grass | Photos, styling and recipe by Thais FK

The twist I gave to this recipe is to use rolled rye instead of normal oats. In my opinion rye gives even more crispiness to the crumble and a somewhat depth in taste; give it a try! Of course, if rolled rye is not available in your area, go ahead and use rolled oats.

Strawberry rhubarb rye crumble | Recipe on  Due fili d'erba blog | Two Blades of grass | Photos, styling and recipe by Thais FKStrawberry rhubarb rye crumble | Recipe on  Due fili d'erba blog | Two Blades of grass | Photos, styling and recipe by Thais FKStrawberry rhubarb rye crumble | Recipe on  Due fili d'erba blog | Two Blades of grass | Photos, styling and recipe by Thais FK

Crumble is a really versatile dish. I eat it in the morning, warmed up, I serve it as a dessert with ice cream or I bring it to picnics. Store it in refrigerator and it will stay good for a few days.

 

Hope you’ll enjoy the recipe!
Yum

Rhubarb strawberry rye crumble
Author: 
Recipe type: Dessert
Cuisine: Scandinavian
Prep time: 
Cook time: 
Total time: 
Serves: 4/6
 
Ingredients
  • ½ kilo strawberries (fresh or frozen)
  • 250g (circa 3 stalks) rhubarb
  • 30 g (1/8 cup) granulated sugar
  • Juice of half a lemon
  • Fresh ginger, grated
  • ¼ tsp cardamom
  • 30 g (1/8 cup) coconut oil
  • 15 ml (1tbsp) honey
  • 160 (2 cups) rolled rye or oat
  • 2tbsp rice flour
Preparation
  1. Preheat the oven at 175C/350F.
  2. Wash the rhubarb and chop it grossly. Place it in a bowl.
  3. Pour the strawberries, the sugar, the lemon juice, the cardamom and some grated ginger in the bowl and stir. Place the fruit into a baking tin with high edges.
  4. Mix in a bowl the coconut oil, honey, rolled rye and flour and pour onto the fruits.
  5. Bake for 20 to 30 minutes or until the rye will get a little brown.
  6. Serve warm or cold with vanilla sauce, vanilla ice cream or whipped cream.

Strawberry rhubarb rye crumble | Recipe on  Due fili d'erba blog | Two Blades of grass | Photos, styling and recipe by Thais FKStrawberry rhubarb rye crumble | Recipe on  Due fili d'erba blog | Two Blades of grass | Photos, styling and recipe by Thais FK

Thais FK

Italian photographer, recipe developer and content creator, Thais came to Finland by chance, but stayed for love. Through photography she tells stories about traveling, eating, cooking and living sustainably, in order to discover new cultures and not to forget her origins. Thais FK's portfolio: thaisfk.com

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