Sofia Nordgren: Strawberry & rhubarb crumble

Strawberries and rhubarb are two of my favourite things about summer. To walk out barefoot in the morning to pick a bowl of fresh strawberries in the garden is a true luxury for me. Even though I prefer to eat my strawberries raw, it’s also wonderful to sometimes use them in baking. Pairing strawberries with rhubarb in a compote or jam is super delicious. The combination of sweet strawberries and tangy rhubarb is so good it makes me wonder if they were once made to be eaten together. Another favourite to make is a simple crumble. A fruit or berry crumble is such a perfect summer dessert if you ask me. It’s easy to make and you can use all the fresh produce summer has to offer. The filling can be changed depending on what you have at home, but using strawberries and rhubarb is probably my favourite.

INGREDIENTS:

Crumble

2 1/2 dl | 100 g rolled oats
1/2 dl | 30 g all-purpose flour
100 g vegan margarine

Filling

250 g strawberries
250 g rhubarb
1 tbsp potato starch
3 tbsp caster sugar

INSTRUCTIONS:

1. Preheat the oven to 200°C.
2. Add all ingredients for the crumble in a bowl and combine into a crumbly dough.
3. Cut the strawberries in pieces. Snap off the ends of the rhubarb and chop. Peel as necessary. Place strawberries and rhubarb in a pie tin (~24cm).
4. In a bowl, combine potato starch and caster sugar and sprinkle over the berries. Stir carefully.
5. Add the crumble on top and bake for about 35 minutes in the middle of the oven. The crumble is done when golden brown.
6. Let cool and serve with ice cream or whipped cream.