Rhubarb Crumble with Homemade Vanilla Sauce

The other day Charlotte, a good friend of mine, invited me over for what we in Swedish call a Fika. A word that translates to be the verb “to coffee” or “to tea”, fika is such a huge part of Swedish culture. The majority of Swedish workplaces will have an afternoon fika break where the employees gather in a fika room to talk and drink coffee, maybe with some kind of baked goods. Maybe there is a fika break before lunch as well, depending on the work place. With all the fika  that the Swedes do, it is hard to understand how there is any productivity at all, I just have to assume that all this coffee means you can work at an accelerated pace between fikas. After all, I am sure this explanation of the word fika has illustrated the need for such a verb!

Needing some fika nosh, and with the stores full of rhubarb, Charlotte had the clever idea that we should bake a crumble. Making a crumble is such an easy and quick way to bake a pie, and the results are beautifully rustic and homey. All sorts of fillings are possible, just adjust the sugar you add based on the tartness of your filling.

Rhubarb Crumble with Homemade Vanilla Sauce

1 1/4 cup (3 dl) flour (for more crunch substitute half of the flour for rolled oats)

1/2 cup (1 dl) + 1 tbs sugar

1 stick (4 oz or 125 g) butter, cold

1 lb (500 g) rhubarb, chopped

1 tbs potato flour

  1. Preheat the oven to 425° (225 C°). Coat a round pie tin with butter. Chop the rhubarb into 1/2 inch pieces. In a bowl, roll the rhubarb in a 1/2 cup of sugar and the potato flour until coated. Put the rhubarb mix in the pie tin. 
  2. In a separate bowl, add the flour and a tbs of the sugar. Break the butter into bits and add to the flour and sugar mixture, finely mix the butter into the dry ingredients, forming the “crumbs”.
  3. Add the crumb mix onto the rhubarb. 
  4. Bake in the middle of the oven for 30 mins, until golden brown. Serve with warm vanilla sauce.

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