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15-03-2010 Haarlem, rhubarb with 'apple' crumble

Scroll down for the recipe

This rhubarb dessert is the perfect dessert for people who don't like sweet but prefer sour. My mother in law -who is Norwegian- made this the other day. I tried to copy it today.

I washed and sliced the rhubarb into little chunks. I poured over some lovely honey.

I made some crumble dough with 125 grams of butter and some flour and sugar.

The crumble goes on top of the rhubarb and will cook for 30 minutes in a preheated oven (160/170 degrees) -the right time to finish diner and have this -still warm-with cafe au lait.

Bon appetit!