Skyr Rhubarb Crumble

500 g rhubarb, diced
1.2 dl granulated sugar
1 tsp vanilla extract
2 dl whole wheat flour
1.5 dl old-fashioned oats
0.8 dl light brown sugar
1/2 tsp ground cinnamon
Pinch of salt
120 g unsalted butter, chilled and cut into small pieces
100 g plain skyr

1. Preheat the oven to 190 °C (375 °F). Grease a 23 x 23 cm (9 x 9 inches) baking dish.
2. In a large bowl, toss the diced rhubarb with the granulated sugar and vanilla extract until well combined. Pour the mixture into the prepared baking dish.
3. In a separate bowl, whisk together the flour, oats, brown sugar, cinnamon, and salt.
4. Add the chilled butter to the flour mixture and use your fingers or a pastry blender to cut the butter into the flour mixture until the mixture resembles coarse crumbs.
5. Add the skyr to the flour mixture and stir until just combined.
6. Sprinkle the skyr mixture over the top of the rhubarb mixture.
7. Bake for 40 minutes, or until the crumble is golden brown and the rhubarb mixture is bubbling.
8. Allow the crumble to cool for a few minutes before serving.

Note: Serve by itself, or with whipped cream and/or vanilla ice-cream. You can replace the rhubarb with 500g mixed berries (such as blueberries, raspberries, and strawberries). If you use berries, it is enough to use 0.8 dl granulated sugar as berries are sweeter than rhubarb.

1 comment

  • Skýr crumble


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