It’s funny with the social media carousel, how you can tell what’s in season just by looking at peoples photos.

If you have missed it, there is a rhubarb madness going on right now. And since I can harvest my own rubys from now on, I’m plunging right in. It’s a very satisfying feeling to hop into my clogs and walk out in the backyard and pick a handful of whatever I need. I’ve just started this gardening thing but I love it so much it’s kind of scary and my man totally agrees with me on this particular note. Yes, I have a set of garden pallets where I’ve planted some herbs (parsley, dill, basil) and veggies (carrots, beet root, lettuce). Yes, I spend a lot of time just hovering around, trying to see if I can catch the little green things in the act. I can’t wait until it all begins to grow and I want to eat my carrot now! Two days after planting I got a bit worried that I didn’t have green fingers after all, since nothing had happened – that’s how patient I am!

Rhubarb harvesting

I decided to contribute my first harvest to the #rhubarb #instadaily with a simple treat. Pie and tarts are my all time favorite pastry and together with my eldest we made a sweet rhubarb crumble pie. Served with vanilla ice cream and our day was made. It doesn’t have to be more complicated than that.

So, hop into your clogs or what have you, and go, bake, now.

Rhubarb stemsCutting rhubarbsCrumbles!Rhubarb crumble ready to  bake

Sweet Rhubarb Crumble Pie

Use organic ingredients as much as possible.

FOR THE FILLING
6–8 fresh rhubarb stems (400–600g/14–21 oz.)
90g/3 oz. granulated raw sugar
1 tbsp starch (potato, corn)

FOR THE CRUMBLE
150g/5.2 oz. butter
180g/6.3 oz. plain flour
50g/1.8 oz. granulated raw sugar
1/2 tsp vanilla powder
a pinch of sea salt

1. Remove the leaves and rinse rhubarbs before cutting each stem into 2,5 cm/1″ pieces.
2. Place rhubarbs in a greased 23 cm/9″ pie pan (or whatever pie pan you have).
3. Mix raw sugar and starch in a bowl and sprinkle it over the rhubarbs. Make sure the sugar and starch cover each piece.
4. In a seperate bowl pinch cold butter cubes with flour, raw sugar, vanilla and salt into a crumble (don’t form a dough).
5. Evenly sprinkle the crumbles on top of the fruit.
6. Bake the pie in 225 ºC/437 ºF for 25 minutes or until the crust is golden brown.
7. Let the crumble pie cool a bit before serving it with vanilla ice cream or a vanilla custard.

Bon appetit.

Rhubarb crumble pie with ice creamSweet Rhubarb Crumble Pie

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