There wasn't a lot of rhubarb left at my in-laws, but I got a good handful of stalks to take home and turn into something yummy. I was thinking about a chutney, or maybe some sort of marmelade... but in the end, I decided a classical crumble was the way to go. I was leafing through my book "Smulpajer" (means "Crumbles") by Elisabeth Johansson, and I liked the sound of a rhubarb-blackcurrant pie, with cardamom flavor. I have three bushes with blackcurrants outside my kitchen window, in the grassy area that we share with ten of our neighbors, and no one ever picks them. So out I went! I gathered enough for the crumble - hardly made a dent, there's so much right now - and got busy baking.
As it happens, the theme for Sugar High Friday this month (hosted by Food Blogga) is berries! And that was also the last theme for "Waiter, there's something in my..." hosted by Jeanne, but I totally missed the deadline for that. So, this is my entry for SHF!
Rhubarb Blackcurrant Crumble
Serves 4-6
For the filling:
250 g rhubarb
250 ml (1 cup) blackcurrants
1/2 tbsp potato flour
1 tbsp muscovado sugar (or regular brown sugar)
2 tbsp homemade vanilla sugar (or regular caster sugar, or brown sugar, it doesn't matter much)
For the crumble:
125 g butter, cold, diced
120 g flour (can be wholewheat, all-purpose, or a mixture of the two)
50 g rolled oats
100 g muscovado sugar (or regular brown sugarn)
1-2 tsp cardamom seeds, pounded in a pestle and mortar
Slice the rhubarb into 1 cm pieces, and mix with the blackcurrants, potato flour and both kinds of sugar.
Place the butter with the flour, oats, sugar and cardamom in a bowl, and use your fingertips to pinch this into a crumbly mixture. Add more flour if it's too sticky, or a few drops of water if it seems way too dry.
Place the berry-rhubarb mixture in a large pie dish. It should be one, thin layer. Cover with the crumbles. Bake at 225°C for 15-20 minutes, and eat with vanilla custard or ice cream.
Recipe in Swedish:
Rabarber- och svartvinbärspaj
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