zingy rhubarb crumble

It's raining outside.

It makes me sad.

But you know what makes me happy? Rhubarb. Strawberries. Crumbles. 

Oh, and zing. 


The weather is going through it's annual angst-y teenager phase. It's cold and windy one second and warm and gloriously sunny the next. 

At this rate, I'm going to have to start simultaneously wearing skirts and trousers.

I like to be prepared for all kinds of weather.

Hey what do you know, I just became a bit more German.

A few weeks ago, at a moment's notice, a casual meal for me and a friend turned in to a full-fledged dinner for four.

No biggie. I rearranged some flowers, pulled out a few extra chairs, and just like that, I was hosting a mini-party. 

We had planned on cooking bulgogi burgers at B.C.H.Q.* followed by a trip to the freiluftkino, but the weather had taken a turn for the worse. 

*Ballerina Chef Home Quarters

So what did we do instead? 

We popped open some Prosecco and made Rhubarb and Basil cocktails. 

We popped over to the store and got some frozen yogurt. (By we, here, I mean my angelic friend.)

And then we made this crumble. (By we, here, I mean me.)

"Made" is stretching it. This crumble is so ridiculously easy to make.

It's nothing but an assembly job, though if you wanted to be even lazier/healthier, you could leave the crumble out and just make stewed rhubarb and strawberry for your morning toast, oatmeal or yogurt.

Or just to eat. Plain, by the shovel-ful. Go on, I can't see you. I'm not judging.

(I'm actually secretly advocating it.)


Zingy Rhubarb Crumble

**Serves 4-6**

4 stalks of rhubarb, about 2.5 generous cups 
1 cup strawberries 
the zest and juice of 1 small lemon
2 tbs brown sugar
1 tsp vanilla extract

35 g oats
25 g sunflower seeds
75 g flour
100 g brown sugar
50 g white sugar
1 tsp cinnamon
75 g butter, room temperature

*optional: flaked almonds for scattering

Preheat the oven to 175 C (350 F).

Roughly chop the rhubarb and strawberry in to small chunks. Toss them in a small bowl along with the zest and juice of a lemon, the brown sugar, and the vanilla extract. Leave it to macerate.

Combine the dry ingredients in a large mixing bowl. 

Rub the butter into the mixture with your hands until it is fully incorporated. There should still be a few pea-sized chunks. 

Pour the fruit chunks and their juices into a medium-sized baking dish (baking dish in photos was for aesthetic purposes). Sprinkle the crumble mixture over, and if desired, top with some flaked almonds. 

Bake for 30-35 minutes. 

Let cool for a few minutes before digging in. 


Happy Sunday!

xx p

© 2014 The Ballerina Chef