There is nothing quite like a homely rhubarb crumble that is loved by all , it is one of those desserts that is idea for the month of January when forced Rhubarb is in season
This amazing rhubarb crumble is a Swedish rabarberpaj which is more like a crumble than an English pie
This great dessert is brought to you by swedishfood.com website
A traditional crumble, as the topping is lighter. My version adds some ginger and orange, which are wonderful partners to rhubarb, and uses some nuts on the crumble. If you want a more traditional rabarberpaj then omit the nuts, ginger and orange zest.
Summary
Ingredients
Filling
| 600 g | (1¼ lb) | rhubarb, cleaned and cut into pieces about 1 cm (½”) long |
| 150 g | (¾ cup) | caster (superfine) sugar |
| 2 tbsp | corn flour (corn starch) | |
| 1 | thumb sized piece of ginger, peeled and finely chopped | |
| 1 | orange, zest only | |
| butter or margarine for greasing dish |
Crumble
| 90 g | (¾ cup) | plain (all-purpose) flour |
| 60 g | (¾ cup) | porridge (rolled) oats |
| 1 tbsp | caster (superfine) sugar | |
| 75 g | (3 oz) | cold butter, cubed |
| 25 g | (1 oz) | flaked almonds, for scattering on top of the crumble |
Method
1. Preheat the oven to 225°C (450°F, Gas 8, Fan 190°C).
2. Grease a 22cm (8”) diameter dish which is about 2½ cm (1 inch) deep
3. Put all the ingredients for the filling in a large bowl and mix thoroughly then tip into the pie dish.
4. Mix the flour, oats and sugar in a large bowl.
5. Rub in the butter using your finger tips until it forms crumbs and starts to stick together.
6. Crumble the mixture loosely over the filling with your fingers, so that it leaves slight gaps and you can still see the rhubarb mixture underneath. (You might not need it all.)
7. Scatter a few flaked almonds on top and then bake for 20 to 25 minutes until golden brown.
8. Traditionally rabarberpaj is served with vaniljsås (vanilla sauce) but it also goes well with vanilla ice cream, whipped or clotted cream or crème fraîche.
Original recipe source: swedishfood.com
