I was told to make more recipes with rhubarb, and of course I complied. This one is for you Vibs.

Ingredients:

400 g rhubarb
1 tablespoon cornstarch
1 tablespoon raw cane sugar
½ teaspoon raw liquorice powder
35 g marzipan with liquorice, shaved

Crumble:

75 g brown sugar
40 g all-purpose flour
40 g rolled oats
slivered almonds
60 g butter, salted, and chilled
¼ teaspoon fine liquorice powder

Directions:

Preheat oven to 425℉ (220℃).

Wash and slice the rhubarb and mix them with sugar, cornstarch and liquorice powder. Set aside while making the crumble.

Mix brown sugar, flour, oats and liquorice in large bowl. Add chilled butter, using your fingers, blend butter into mixture until coarse crumbs form, then mix in the almonds.

Divide rhubarb mixture among 3-4 ramekins. Sprinkle the liquorice marzipan on top of the rhubarb. Divide oat mixture among dishes, sprinkling it evenly.

Place ramekins on a parchment paper lined baking sheet. Bake for 10 minutes. Reduce oven temperature to 350℉ (175℃), and continue baking until the crisp topping is golden brown and rhubarb filling is bubbling at edges, about 15-20 minutes longer. Let the crumbles cool for a while before serving.

Serve crumbles with a scoop of vanilla ice cream or some cream fraiche.

Enjoy!

The Danish version:

Rababercrumble med lakridsmarcipan

Ingredienser:

400 g rabarber
1 spsk maizena
1 spsk rørsukker
½ tsk raw liquorice powder
35 g marzipan with liquorice, høvlet

Crumble:

75 g brun farin
40 g hvedemel
40 g havregryn
mandelflager
60 g koldt smør, saltet
¼ tsk fine liquorice powder

Fremgangsmåde:

Opvarm ovnen til 220℃.

Vask og skær rabarber i små stykker, og bland dem med sukker, maizena og lakrid pulver. Sæt til side, mens crumblen laves.

Bland brun farin, hvedemel, havregryn og lakrid i en stor skål. Tilføj smørret,og brug fingrene til at smuldre smøret i blandingen. Bland mandlerne i tilsidst.

Fordel rabarberne i 3-4 ramekiner, drys lakridsmarzipan ovenpå. Fordel havregrynsblandingen i et jævnt lag over rabarberne.

Placer ramekinerne på en bageplade med bagepapir. Bag kagerne i 10 minutter. Reducer herefter ovntemperaturen til 175℃, og fortsæt bagningen indtil de er gyldent brune og rabarberblandingen bobler i kanten, ca 15-20 længere. Lad crumblen køle et godt stykke tid før servering.

Server crumblen med en kugle vanilleis eller cream fraiche.

Velbekomme!