Monday, August 20, 2007

Rhubarb Elderflower Crumble


Rhubarb is one of my favorite fruits. (Or hey, is it a vegetable?) I've tried growing my own with no luck (I'll have to plant another next year) but I've been lucky enough to get some from my mother in law. I made this amazing crumble the other night, and it was so tasty I know it's one of those I'll make again, and again. The recipe is from Två Systrars Söta cookbook, by the owners of the Cookbook Café.

I didn't make any huge changes, but I used my homemade vanilla sugar instead of their recommendation of regular vanilla sugar (but if you want to use that, just use 100 ml regular sugar, plus 2 tsp vanilla sugar for the filling, and 2 tsp vanilla sugar for the topping.) Simply stick a couple of vanilla pods - broken up is better - in a pot of sugar. Shake it around a bit. Fill up with sugar as you use it.

And the crumble topping didn't work at all with their recommended amount of flour (200 ml) - it was a paste, and definitely not crumbly. So, I added more flour gradually until I get the texture I wanted. I advise you to do the same.

Serve the crumble warm with vanilla custard or ice cream.

Rhubarb Elderflower Crumble
Serves 6

1 kilo (2 pounds)rhubarb
150 ml elderflower cordial (undiluted)
50 ml sugar
50 ml homemade vanilla sugar
50 ml potato flour

Crumble topping:
100 ml sugar
300-400 ml flour
125 g butter, softened
1 tbsp homemade vanilla sugar
finely grated peel of 1/2 lemon
100 g white chocolate, coarsely chopped
100 ml pine nuts

Preheat the oven to 200 degrees. Cut the rhubarb into smaller pieces, and mix with the elderflower cordial, both sugars and the potato flour. Pour into a large pie plate and bake for 25 minutes.

Meanwhile, make the topping. Mix flour, butter, sugar, vanilla sugar, lemon peel and white chocolate in a large bowl and use your fingertips to rub it together until you have a crumbly texture. Add more flour as you need to.

Sprinkle across the rhubarb and then add the pine nuts. Bake for 10-12 minutes, but be careful to not let the crumble get burned.

Recipe in Swedish:
Rabarber- och fläderpaj med smultäcke


Patricia Scarpin said...

That looks terrific, Anne - I'm glad you figured out how to "save" the recipe.

Jacqueline Meldrum said...

Hi Anne, That looks delicious! I do love rhubarb and your crumble mix, is very different from mine, so I am keen to give it a go! I really like the sound of adding lemon and white chocolate to the crumble!

Anh said...

delicious! I love it!

test it comm said...

This looks great. I really like rhubarb though I have never had elderflower before.

Katie said...

That looks yummy. I have never thought of putting chocolate chips in a crumble topping before, I'm longing to try it though. Thanks for the idea.

Anonymous said...

Rhubarb and elderflower are my favourite summer "greens" and I'm lucky enough to harvest rhubarb from a farm outside Stockholm and have access to newly-made elderflower cordial. Am so excited to combine my favourites in a pie. Thanks for your version of this recipe.

nonizamboni said...

Great recipe--rhubarb is a big hit here in Minnesota. I always love to stop by your blog for inspiration.
Many thanks!