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.
Enjoy with a scoop of vanilla ice cream
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.
INSPIRED BY BJARNI
2 decilitres of buttermilk
1 decilitre of milk
4 table-spoons of melted butter
5 decilitre of plain flour
1/2 tea-spoon of baking soda (natron)
3 table-spoons of raw cane sugar
1 1/2 tea-spoon of homemade vanilla sugar
1 tea-spoon of salt
Butter for frying
Making American Buttermilk Pancakes
Whisk buttermilk, melted butter and eggs lightly together. Add flour, baking soda, sugar and vanilla sugar to a baking bowl and mix it well. Add the milk mix to the flour mix and fold the dough together, be sure not to whisk it. You want to keep as much air as possible. Add butter to a frying pan and add some of the pancake mix. Check the bottom of the pancake and flip when brown.
Stack the pancakes on a plate and keep warm under a dish cloth or another plate. Serve with homemade strawberry jam and sour cream or yoghurt.
1 vanilla bean
200 grams of sugar
Making Homemade Vanilla Sugar
Cut the vanilla bean in smaller pieces and to a food processor. Pour the sugar in and run until the sugar and vanilla bean makes a fine mix. Sift the mass into a bowl, this way you get rid of the coarse pieces of vanilla. The sifted vanilla sugar is now ready for use and should be added to an airtight container. I put mine in a glass that had been sterilized after a turn in the dishwasher. The sugar can be used for cakes and cookies, or as a sweet addition to a cup of cocoa. It also makes for a nice present, especially if you write a recipe on a little card, suggesting how to use it.
Over time I have improved this version of vanilla sugar by adding my used vanilla pods. They might not look it, but covered in sugar they will help infuse your sugar with splendid vanilla taste. Just cover them with new sugar as you use it up and give the sugar a shake to have it equally dispersed. I have been using sugar from this jar since March 2012, today is 31st of January 2013, so that is how long it lasts.