Rhubarb is one of the first primeurs in Sweden. It has grown quickly this year because spring has been warm and alternately sunny and rainy.
Therefore
it is now
time to cook rhubarb pie.
It
will be on absolutely newly harvested rhubarb from our own cultivation.
I
cut the rhubarb into small pieces and put them in an ovenproof glass bowl. This time I
chose to also add small pieces
of an apple from our own harvest last fall.
Over the fruit I pour a little syrup (treacle).
Sometimes I take the brown sugar.
Today I used the so-called
bread syrup, which has richer taste than
ordinary light syrup.
I
put the fruit in the oven at 390 degree Fahrenheit (200 degree Celsius) for about 20 minutes to be
limp.
Meanwhile, I do pie batter. It is
called the crumb pie.
It's easy to do and it does not need to be rolled. It consists of approximately 150 grams of butter
or margarine (I will gladly use a little more), 1.5 to 2 decilitre
oatmeal and same amount flour. According to the
recipe it should also be
2-3 tablespoons sugar. Sugar is not so wholesome, so I'll take just one or two teaspoons. The butter will melt and
then the flour and sugar mixed
together with the
butter.
I crumble pie dough over the fruit and put in the oven
for about 30 minutes or as long as required to
get a nice color on the surface.
When the pie has cooled down, we eat it with a little cream.
Sour! Lovely! Lots of spring
taste in
your mouth!!
