Can I prepare this crumble ahead of time?
Yes, you can assemble the crumble (without baking) and store it in the refrigerator for up to 24 hours. Bake as directed when ready to serve.
DESSERT
Icelandic Rhubarb Crumble with Vanilla Skyr Topping
This Icelandic Rhubarb Crumble offers a delightful balance of tart rhubarb and a sweet, buttery oat topping, crowned with a creamy vanilla skyr for a unique Nordic twist. It's a comforting dessert perfect for any occasion.
HOW TO MAKE IT
Let's cook.
01
Preheat your oven to 375°F/190°C. Lightly grease an 8x8 inch (20x20 cm) baking dish.
02
In a large bowl, combine the chopped rhubarb, 1/2 cup granulated sugar, and 1 tablespoon all-purpose flour. Toss gently to coat the rhubarb evenly, then spread the mixture into the prepared baking dish.
03
In a separate medium bowl, combine the rolled oats, 1/2 cup all-purpose flour, brown sugar, and ground cinnamon. Add the cold butter pieces and use your fingertips or a pastry blender to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
04
Evenly sprinkle the crumble topping over the rhubarb mixture in the baking dish.
05
Bake for 35-40 minutes at 375°F/190°C, or until the topping is golden brown and the rhubarb is tender and bubbling. Let the crumble cool for at least 15 minutes before serving.
06
Serve warm, topped with a generous dollop of vanilla skyr.
About This Recipe
This Icelandic Rhubarb Crumble offers a delightful balance of tart rhubarb and a sweet, buttery oat topping, crowned with a creamy vanilla skyr for a unique Nordic twist. It's a comforting dessert perfect for any occasion.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra flavor, add a pinch of ground ginger or cardamom to the rhubarb filling. If your rhubarb is very tart, you can increase the granulated sugar by 1-2 tablespoons. Ensure the butter for the crumble is very cold for the best crumbly texture.
Easy Substitutions
You can substitute plain skyr and add 1/2 teaspoon vanilla extract and 1 tablespoon maple syrup or honey for the vanilla skyr. If rhubarb is unavailable, apples or berries can be used, though the tartness will differ. For a gluten-free option, use gluten-free rolled oats and a gluten-free all-purpose flour blend.
Storage & Reheating
Store leftover crumble covered in the refrigerator for up to 3 days. Reheat in the oven at 300°F/150°C for 15-20 minutes, or until warmed through. The skyr topping should be added fresh when serving.
Serving Suggestions
Serve warm with a scoop of vanilla skyr. A sprinkle of toasted almonds or chopped pistachios can add a nice crunch. Enjoy it as a comforting dessert after a hearty meal, or even as a special breakfast treat.
Common Mistakes
Overmixing the crumble topping can lead to a tough, dough-like texture instead of a crumbly one; mix just until coarse crumbs form. Not cooking the rhubarb long enough will result in a hard, overly tart filling; ensure it's tender and bubbling. Forgetting to cool the crumble slightly before serving can make it too runny; allowing it to rest helps the filling set.
Frequently Asked Questions
What if I don't have skyr?
Greek yogurt or a thick, plain yogurt can be used as a substitute, though the flavor and texture will be slightly different.
Can I freeze the crumble?
You can freeze the unbaked crumble for up to 3 months. Thaw overnight in the refrigerator and then bake as directed, possibly adding 5-10 minutes to the baking time.
MORE TO KNOW
Rhubarb is a beloved ingredient in Icelandic cuisine, often used in desserts and jams due to its tartness which pairs wonderfully with sweet elements. The use of skyr, a traditional Icelandic cultured dairy product, adds a creamy, tangy, and protein-rich element that elevates this crumble beyond a typical dessert. Skyr is similar to Greek yogurt but has a milder, thicker consistency, making it an ideal topping that complements the warm, fruity crumble without being overly sweet.
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