Rhubarb under butter coffee crumble.
The crumble is the simplest dessert you could ever make. Get some of your favorite fruits, crumble butter, flour and sugar on top and you are done!
There are many different variations of this dish. Depending on the season and different fruit availability, you can ‘mix and match’ to your taste. In Poland, in early spring, rhubarb is what I’m keeping my eyes on. As soon as I can find it, it’s sure I’ll be making the crumble. My favorite combination combines rhubarb with some berries and to add extra kick I’m combining it with a bit of coffee. Trust me, this combination will satisfy your sweet tooth as well as your caffeine addiction – that’s the perfect combination!
Rhubarb under butter coffee crumble.
Print Ingredients
500g of Rhubarb
100g of frozen blueberries
2 tbsp of plain white flour
1 tbsp of brown sugar
FOR THE CRUMBLE:
1/2 a cup of oat flakes
1/2 a cup of pumpkin seeds
2 tbsp of instant coffee (powder)
100g of butter
200g of plain white flour
100g of sugar (white or brown)
Directions
- Warm up the oven to 200°C
- Cut the rhubarb into 2cm long pieces. Place in the baking dish, add the frozen berries, 2tbsp of flower and 1tbsp of brown sugar. Roughly mix together.
- In a blender, blend together oats, pumpkin seeds and instant coffee powder.
- With your fingers, mix together butter, flour and sugar until you get small crumbles.
- Mix the crumble with oats and pumpkin seeds – this will give an extra crunch to your dish.
- Spread the crumble evenly over previously prepared fruits. Put in the oven for 25 minutes.
- Serve once crumble is still warm, or wait until fully cold (if you can make it ;). Best eaten with yogurt, ice-cream or just on its own. Enjoy!
