100 grams of brown sugar
100 grams of butter
100 grams of plain flour
160 grams of oats
50 grams of milk
pinch of salt
About 300-500 grams of rhubarb
2 tablespoons of sugar
2 deciliters of water
100 grams of raw-cane sugar
50 grams of brown sugar
1 deciliter of water
1 cinnamon stick
1 vanilla pod
Making Homemade Rhubarb Crumble
We’ll start with making the crumble dough. Add the sugar and butter to a pan and cook together until the sugar dissolves. Let i cool for 5 minutes before you stir it into an emulsified caramel. Mix the caramel with the rest of the ingredients, first with a paddle spoon, then with your hands.
Remove the top and bottom parts of the rhubarb, as they might look less delicate. Cut them in 2 centimetre long pieces, and add them with sugar to a pot of boiling water.
Let them cook until tender, less than 5 minutes more than 2 minutes would be my guess. If your unsure take one out and see.
Drain the rhubarb and lay it to the side. Spread 2/3 of the crumble dough into a ovenproof dish or a pie tin. Lay the drained rhubarb on top. Now it’s time to start on the syrup.
Cut the vanilla pod length-wise and scrape the seeds out. Add the pod and the seeds as well as the rest of the ingredients to a pot. Let the ingredients boil up, turn of the heat and leave the syrup to stand and infuse for 15 minutes. Sieve the syrup and cover over the rhubarb and crumble dough. Finish with the last 1/3 of the crumble dough and bake in the oven for 25-30 minutes at a 190 degrees Celsius until the pie turns caramel brown in colour.
This pie is so good it even brings out a smile in the ice cream.
Tip: The syrup is very sweet so remember that if you want to change out rhubarb with apples or other fruit, make sure that it is the sour kind, if not it might be a good idea to reduce the amount of syrup or sugar in the syrup.