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Summer Rhubarb and Strawberry Crumble

Name: Summer Rhubarb and Strawberry Crumble
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8 servings
Ingredients: 150 g Smör; 3 dl Vetemjöl; 1,5 dl Strösocker; 2 dl Havregryn; 1 tsp Vaniljsocker; 400 g Rabarber, färska; 200 g Jordgubbar, färska; 1 tbsp Potatismjöl

This comforting summer bake pairs the classic tartness of fresh sliced rhubarb with the deep sweetness of ripe strawberries. Baked under a wonderfully textured, buttery oat crumble spiced with a touch of sweet vanilla, it bubbles into a perfect jammy consistency. It is the ultimate crowd-pleasing dessert that brings the warm brightness of Swedish midsummer right to your table. Perfectly golden and rustic, it invites a generous drizzle of cold vanilla sauce or a scoop of velvety ice cream.

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schedule

Förberedelsetid 15 min

timer

Tillagningstid 25 min

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Svårighetsgrad Lätt

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Näringsinnehåll

per portion

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Kalorier 352 kcal

Protein 4g

Carbs 45g

Fat 17g

Instruktioner

5 steg

Förhindra att skärmen slocknar

Preheat your oven to 200°C (standard top and bottom heat). Prepare the crumble topping by dicing the refrigerator-cold butter into cubes.

150 g Smör

In a mixing bowl, stir together the dry ingredients for the crumble topping: the wheat flour, rolled oats, sugar, and vanilla sugar. Add the cold butter cubes and quickly pinch the ingredients together with your fingertips until a rough, clumpy crumble forms.

3 dl Vetemjöl, 1 dl Strösocker, 2 dl Havregryn, 1 tsp Vaniljsocker

Trim and rinse the rhubarb stalks, then slice them thinly. Hull the fresh strawberries and slice them. In a separate bowl, toss the rhubarb slices and strawberries together with the sugar and potato starch until the fruit is evenly coated.

0,5 dl Strösocker, 400 g Rabarber, färska, 200 g Jordgubbar, färska, 1 tbsp Potatismjöl

Spread the sugar-coated fruit mixture evenly across the bottom of a pie dish (approximately 25 cm in diameter). Scatter the prepared oat crumble topping in an even layer over the fruit.

Bake in the center of the oven for about 20 to 25 minutes, keeping a close eye on it until the topping is beautifully golden and the fruit juices are bubbling at the edges. Allow to cool slightly and serve warm alongside vanilla custard, whipped cream, or vanilla ice cream.

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Let the crumble rest for about 10 minutes after pulling it out of the oven. This allows the fruit juices to set slightly with the starch, ensuring a perfectly spoonable filling that is not overly runny.

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Summer Rhubarb and Strawberry Crumble

Förberedelsetid 15 min

Tillagningstid 25 min

Portioner 8

Ingredients

150 g Smör

3 dl Vetemjöl

1,5 dl Strösocker

2 dl Havregryn

1 tsp Vaniljsocker

400 g Rabarber, färska

200 g Jordgubbar, färska

1 tbsp Potatismjöl

Nutrition Facts

Calories 352 kcal

Protein 4g

Carbohydrates 45g

Fat 17g

Instructions

1.
Preheat your oven to 200°C (standard top and bottom heat). Prepare the crumble topping by dicing the refrigerator-cold butter into cubes.

150 g Smör
2.
In a mixing bowl, stir together the dry ingredients for the crumble topping: the wheat flour, rolled oats, sugar, and vanilla sugar. Add the cold butter cubes and quickly pinch the ingredients together with your fingertips until a rough, clumpy crumble forms.

3 dl Vetemjöl, 1 dl Strösocker, 2 dl Havregryn, 1 tsp Vaniljsocker
3.
Trim and rinse the rhubarb stalks, then slice them thinly. Hull the fresh strawberries and slice them. In a separate bowl, toss the rhubarb slices and strawberries together with the sugar and potato starch until the fruit is evenly coated.

0,5 dl Strösocker, 400 g Rabarber, färska, 200 g Jordgubbar, färska, 1 tbsp Potatismjöl
4.
Spread the sugar-coated fruit mixture evenly across the bottom of a pie dish (approximately 25 cm in diameter). Scatter the prepared oat crumble topping in an even layer over the fruit.
5.
Bake in the center of the oven for about 20 to 25 minutes, keeping a close eye on it until the topping is beautifully golden and the fruit juices are bubbling at the edges. Allow to cool slightly and serve warm alongside vanilla custard, whipped cream, or vanilla ice cream.

Kockens tips

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