Spring!

my day so far:
- hoping that the little boys would stop teething and thus be able to go to daycare.
- my hopes being shattered as I changed the n-th diaperblowout.
- getting a cancelation of my lunchdate by a friend who I have’t seen properly in months
- changing another diaper
- deciding to make something out of the rhubarb I had bought on saturday
- forgetting the rhubarb on the stove because of, you guessed it:
- changing another diaper
- making a load of laundry
- changing another diaper…
You get the picture.

But i digress, back to the rhubarb: after having forgotten it on the stove and nearly reduced it all to what closely ressembled the content of the above mentioned, I managed to salvage some of it and set about making a crumble - similar to when one frosts a cake because it just looks somewhat… unpleasant. I had high hopes for this crumble, considering the day I’d had so far, thankfully, it didn’t let me down!

Here is my first taste of spring:

Rhubarb Crumble

prep time: 15min, serve hot or cold

For the Rhubarb

5/6 stalks of rhubarb
brown sugar, to taste

saucepan

Peel the rhubarb, cut it into bits and put it in a saucepan. Cover with a lid and cook until it starts to soften up. Add sugar to taste. Eat as is, or:

For the Crumble Topping

1 cup of uncooked rolled oats
1/4 cup of flour
1/2 cup of brown sugar
75 g of butter (room temperature)

mixing bowl, 20×20cm gratin dish

Preheat the oven to 180°. In a mixing bowl, combine all the ingredients for the topping until ‘crumbles’ start to form. You can do this by cutting into the mixture with a knife, or with your hands.

Pour the precooked ruhubarb into the gratin dish, cover with the crumble topping and bake for 40 min, or until the top begins to look golden.

Serve hot or cold, with ice cream, cream, yoghurt or just straight up.

You can substitute any fruit for the rhubarb, and you mostly need to precook only the tougher ones such as quinces etc.