Rhubarb Crumble

Classic Swedish rhubarb crumble with a crispy oat topping. Sweet and tangy – serve warm with vanilla ice cream or whipped cream.

• 500 g rhubarb
• 1.5 dl sugar
• 150 g cold butter
• 3 dl rolled oats
• 1.5 dl all-purpose flour
• 1 dl sugar (for crumble)
• 1 tsp vanilla sugar
• Whipped cream or vanilla ice cream to serve

Method

1. 1
   Preheat oven to 200°C.
2. 2
   Rinse and chop the rhubarb into 2 cm pieces. Mix with 1.5 dl sugar and place in a greased baking dish.
3. 3
   Make the crumble: mix oats, flour, sugar and vanilla in a bowl. Add cold butter in pieces and rub together until coarse crumbs form.
4. 4
   Spread the crumble evenly over the rhubarb.
5. 5
   Bake for about 30 minutes until the topping is golden brown and the rhubarb filling is bubbling.
6. 6
   Serve warm with cream or vanilla ice cream.