One of the mandatory things at a cookout for me is a good dessert. But a sweet end to a meal can’t be too rich, it has to be made with ingredients that represent the bounty of the season and taste fresh and inviting.
A good crumble always does that for me, since I’m not huge on pies or cakes which are often too filling.
In Norway, we call crumble ‘smuldrepai’, and it is just as popular there as it is here in the United States. So many versions of crumble can be made with all kinds of berries and fruits depending on what you have available, and the best part about a crumble is that it’s super simple to make and comes together in no time.
Last week I was fortunate to visit my friend Jennifer’s gorgeous flower (and vegetable) farm, Six Dutchess Farms, located about ½ hour from me here in the picturesque Hudson Valley in New York.
Jennifer generously gave me a huge, beautiful bunch of rhubarb that was growing in a patch on her estate. Jennifer’s mom is Danish, so a large part of what she grows and how she farms is inspired by Scandinavian culture. She even has Swedish Gotland sheep and my favorite moment was meeting the twins Pia and Per 💚
Rhubarb is wonderful in so many dishes, but I felt like making a dessert that would go well with a good barbecue cookout or an outdoor summer dinner party. So crumble it was!
I have recently been deep into flavor combination and have been reading books like the Flavor Thesaurus, whose author recently came out with a more plant-based focused second book I absolutely adore. The Vegetarian Flavor Bible is another book I recommend and love on the topic of flavor combinations.
Anyway, one of the pages talked about rhubarb and how it really pairs well with anise seeds and almonds. Even if you’re not that fond of licorice flavor, it is very subtle. Please try this combo as the anise seeds add another depth of layer to the crumble and brings out the true flavor of rhubarb. It’s magical!
In one of my recent virtual cooking classes, Strawberries and Everything (which is now on demand and you can grab if you’d like!) I do a demo and a recipe of a strawberry-rhubarb Norwegian cake with a caramelized almond topping that is outstanding.
The crunch is so welcome against the soft rhubarb and strawberry fruit.
I have to say, this crumble is a 2.0 version of any I’ve made or had before.
The flavors of the aniseed as well as the addition of Chinese five spice blends so beautifully with the tart rhubarb as well as the sweeter strawberries. I added a little grated fresh ginger as well in addition to a good amount of brown sugar.
All of these spices helped lift the crumble and give it more layers of exciting flavors, not just sweet and tart.
What else makes this rhubarb crumble different and special? I’ve added elderflower cordial into it, which happens to be homemade!
In Norway we call it hylleblomstsaft, and it’s very common to make cordial and liqueurs from these flowers which grow wild around the Nordic countries.
My very same friend I mentioned earlier, Jennifer, happens to have a bunch of elderflower trees on her farm and I was the fortunate recipient of the very first flowers that had bloomed. You can get my recipe for it here.
The addition of hylleblomstsaft gives the crumble a nice floral and lightly tropical touch that marries well with the tart rhubarb. If you don’t or can’t make your own cordial you can also get a bottle of elderflower liqueur in the store such as St. Germain. It makes for a great cocktail too!
My favorite way to serve this rhubarb-strawberry crumble is a good scoop of non-dairy vanilla ice cream (Oatly and So Delicious are my favorite brands). Still, a dollop of lemon or orange-scented whipped cream would be delicious too.
SPICED STRAWBERRY-RHUBARB CRUMBLE
For the topping:
⅔ cup (140 grams) light brown sugar
¾ cup (115 grams) whole raw almonds
¾ cups (105 grams) whole wheat flour
1 ⅓ cups (115 grams) old-fashioned oats
2 teaspoons ground cinnamon
1 teaspoon whole aniseed
1 teaspoon Chinese five-spice powder
½ teaspoon kosher salt
10 tablespoons (140 grams) vegan butter
For the filling:
2 lbs (905 grams) rhubarb (about 12 stalks), cut into 3/4 inch (2cm) pieces
1 ½ cups (300 grams) sugar
⅔ cups (75 grams) tapioca flour (I recommend the Bob’s Red Mill brand)
1/4 cup (70 ml) elderflower cordial or liqueur (or sub water)
3-inch (7.5 cm) piece of fresh ginger, peeled and grated
1 tablespoon vanilla paste
½ teaspoon kosher salt
2 heaping cups (340 grams) strawberries, cored and halved
¼ teaspoon baking soda
To serve:
Vegan vanilla ice cream or whipped cream
To make the topping:
Add brown sugar, almonds, whole wheat flour, whole wheat flour, oats, cinnamon, anise seed, five-spice powder, salt and butter in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until well combined and it has started to form a dough, about 5 minutes. Transfer to a ziplock bag and place in the refrigerator until ready to use.
To make the filling:
Preheat the oven to 400℉ (200℃) and adjust the oven rack to the middle position. Grease an 11×7 inch baking dish or a 9 inch round deep-dish pan with vegan butter or oil and set aside.
Combine about 6 cups (700 grams) of rhubarb with the sugar, taipoca flour, elderflower cordial or liqueur or water, ginger, vanilla pasta and salt.
Toss well and transfer to the baking dish.
Cover with foil and place in the oven for 30 minutes until the rhubarb starts to wilt and release juices.
While the rhubarb is in the oven, combine the remaining rhubarb with the strawberries in a bowl (about 2 cups/265 grams).
Take the rhubarb out of the oven after 30 minutes and sprinkle over the baking and stir carefully to combine it into the rhubarb mixture. It should start to fizz.
Pour over the remaining rhubarb and strawberries and top with the prepared streusel.
Pat down carefully and make sure there is an even layer on top.
Place the rhubarb crumble back into the oven, uncovered, and cook for another 30-35 minutes until the fruit bubbles underneath and the streusel topping is nice and brown.
Let the crumble cool on a rack for about 30 minutes before serving. The crisp will thicken as it cools down. Serve with a dollop of vegan vanilla ice cream or vegan whipped cream! Keeps for about 3-4 days at room temperature wrapped in foil.
SPICED STRAWBERRY-RHUBARB CRUMBLE
Ingredients
For the topping:
- ⅔ cup (140 grams) light brown sugar
- ¾ cup (115 grams) whole raw almonds
- ¾ cups (105 grams) whole wheat flour
- 1 ⅓ cups (115 grams) old-fashioned oats
- 2 teaspoons ground cinnamon
- 1 teaspoon whole aniseed
- 1 teaspoon Chinese five-spice powder
- ½ teaspoon kosher salt
- 10 tablespoons (140 grams) vegan butter
For the filling:
- 2 lbs (905 grams) rhubarb, cut into 3/4 inch (2cm) pieces about 12 stalks
- 1 ½ cups (300 grams) sugar
- ⅔ cups (75 grams( tapioca flour I suggest the Bob Red Mill's brand
- ¼ cup (70 ml) elderflower cordial or liqueur or sub water
- 3- inch piece of fresh ginger peeled and grated
- 1 tablespoon vanilla paste
- ½ teaspoon kosher salt
- 2 heaping cups 340 grams strawberries, cored and halved
- ¼ teaspoon baking soda
To serve:
- Vegan vanilla ice cream or whipped cream
Instructions
- To make the topping:
- Add brown sugar, almonds, whole wheat flour, whole wheat flour, oats, cinnamon, anise seed, five-spice powder, salt and butter in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until well combined and it has started to form a dough, about 5 minutes. Transfer to a ziplock bag and place in the refrigerator until ready to use.
- To make the filling:
- Preheat the oven to 400℉ (200℃) and adjust the oven rack to the middle position. Grease an 11×7 inch baking dish or a 9 inch round deep-dish pan with vegan butter or oil and set aside.
- Combine about 6 cups (700 grams) of rhubarb with the sugar, taipoca flour, elderflower cordial or liqueur or water, ginger, vanilla pasta and salt. Toss well and transfer to the baking dish. Cover with foil and place in the oven for 30 minutes until the rhubarb starts to wilt and release juices.
- While the rhubarb is in the oven, combine the remaining rhubarb with the strawberries in a bowl (about 2 cups/265 grams).
- Take the rhubarb out of the oven after 30 minutes and sprinkle over the baking and stir carefully to combine it into the rhubarb mixture. It should start to fizz. Pour over the remaining rhubarb and strawberries and top with the prepared streusel. Pat down carefully and make sure there is an even layer on top.
- Place the rhubarb crumble back into the oven, uncovered, and cook for another 30-35 minutes until the fruit bubbles underneath and the streusel topping is nice and brown.
- Let the crumble cool on a rack for about 30 minutes before serving. The crisp will thicken as it cools down. Serve with a dollop of vegan vanilla ice cream or vegan whipped cream!
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