Rhubarb strawberry rye crumble
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Cuisine: Scandinavian
Serves: 4/6
Ingredients
  • ½ kilo strawberries (fresh or frozen)
  • 250g (circa 3 stalks) rhubarb
  • 30 g (1/8 cup) granulated sugar
  • Juice of half a lemon
  • Fresh ginger, grated
  • ¼ tsp cardamom
  • 30 g (1/8 cup) coconut oil
  • 15 ml (1tbsp) honey
  • 160 (2 cups) rolled rye or oat
  • 2tbsp rice flour
Preparation
  1. Preheat the oven at 175C/350F.
  2. Wash the rhubarb and chop it grossly. Place it in a bowl.
  3. Pour the strawberries, the sugar, the lemon juice, the cardamom and some grated ginger in the bowl and stir. Place the fruit into a baking tin with high edges.
  4. Mix in a bowl the coconut oil, honey, rolled rye and flour and pour onto the fruits.
  5. Bake for 20 to 30 minutes or until the rye will get a little brown.
  6. Serve warm or cold with vanilla sauce, vanilla ice cream or whipped cream.
Recipe by The Adagio Blog at https://adagioblog.com/rhubarb-strawberry-rye-crumble/