Almondy Rhubarb Crumble

The rhubarb is growing really fast, at least 10 cm a day. It Sunday and soon it’ll be dessert time.

This recipe isfor six portions:

Two stalks of rhubarb, 2 dl cup of sugar, 1/2 vanilla pod, juice of 1/2 lemon and grated zest of one lemon

and

1,5  dl oatmeal, 1,5 dl almond flour, 2 tsp cardamom and 50 butter

Chop the rhubarb and put into a small pan. Squeeze in the lemon juice, scrape the vanilla pod and put the seeds and the halved pod into the pan. Add the sugar. Bring to boil and let simmer for 5 minutes.


Melt the butter and grace six small oven pans. I use the same ones as for creme brûlée, mix together the oatmeal and almond flour. Pour in the melted butter. Mix well,

Put a full table-spoon of the rhubarb into each pan and top with the crumble dough.

Bake in 175 C for 20 minutes. Serve with ice cream or natural yoghurt.

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