Wednesday, 30 June 2010

Sambhubarb Crumble

Well, the weather in Sweden has been absolutely beautiful. I'm more tanned than I've ever been after a summer in England at least! So yesterday me and M baked a Sambhubar crumble (recipe to follow) and went for a lovely photo-walk in the forest by our appartment. It would take an eternity to show all the lovely pictures we took but I just wanted to share this picture:

It is a lovely little brid box that somebody has painted and written "love lives here" on. I think it is so unbelievably cute that somebody went to the effort of doing this to make people smile.

The sambhubarb crumble was sort of an impromptu invention of mine and my sister's a few months back when she had just moved into her new place and we were limited for ingredients but wanted a crumble! I have evolved it since then of course but thought I would share it with the world. You can of course omit the sambuca and replace it with a star anis during the breaking down of the first batch of rhubarb.

Sambhubarb Crumble
Serves: 6-8

1 shot glass of Raspberry Sambuca (the pink one, but any sambuca will work)
100 g wholemeal graham flour
1 cup oats
55 g becel light (or any low cal margerine)
10 g sweetener (20 tsps)
500 g rhubarb
100 g orange juice
1/2 tsp cinnamon

Take about half the rhubarb and roughly chop it. Put this rhubarb into a pan with a lid and add just enough water to cover it, and 2 tsps sweetener.
Leave this to simmer on low heat with the lid on for 10 minutes, stirring periodically so that it doesn't burn.

This rhubarb should reduce to pulp, once this happens, add in the shot of sambuca, stir and transfer to the baking dish.
Now chop the rest of the rhubarb into bite-size pieces, and transfer it to the same pan and cover it with the orange juice, 8 tsps of sweetener and a little water to make the fluid level about 1 cm over the rhubarb. Leave this to simmer without the lid until it softens, but don't let it go mushy.
The fluid should thicken somewhat.
When the rhubarb is soft spread it over the top of the pulp rhubarb in the baking dish. This should not be mixed in together but rather sit on top. If you used pink sambucca you will have a pink layer on the bottom and an orange layer on top of it.

Mix the oats, flour, 10 tsp of sweetener, cinnamon and margarine together in a large bowl and crumble together with your fingers. When it is well mixed, and forming small crumby lumps; cover the rhubarb in the baking dish evenly with this mixture.
Put in the oven on 180 C for 30 minutes and then enjoy.

For 6 servings:
184 calories per serving, 5.3g F, 0.7g SF, 28.8g C, 2.5g S, 4.7g Fb, 4.4g P

We had ours with some Swedish "Vaniljkräm"!

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