Making this pie I have never really had a recipe for it, I have taken all the rhubarbs I could fit into the oven pan and then made a pile of crumble on top, always winging it, feeling it out.
- about 200 grams butter, room temperature, for the dough and for the pan
- about 4 dl rolled oats
- about 1 dl flour
- about 2 dl sugar and a dash of sugar to coat the rhubarbs
- about 1 tsp freshly ground cardamom
- a pinch of salt
Peel the rhubarb by using a knife to grab onto a small piece of its skin at the top of the stem and then pulling it down and off carefully so that you get thin, see-through sheets of peel. Chop the bottom end off and then cut the rhubarb into thin slices. Sometimes I use a mandolin. Coat them with sugar and let them sit for 30 minutes.
In a bowl, mix together all the other ingredients by hand until you have a cohesive crumble dough. I like mine to be on the stickier rather than the dryer side. More butter makes everything taste better. 🙂
Always taste test your dough! Very important. If it tastes good prior to the oven, it will taste wonderful after. Take into consideration the sourness of the rhubarb.
Butter the oven safe pan of choice. Put on the oven at 200°C.
Strain the rhubarb from the liquid (I do not know where I have read about this but I keep on doing it and it makes great result) and have it as a nice side to your pie endeavor. 🙂 So sweet, so tasty.
Add the rhubarb to the pan and add the crumble on top of it. Put it in the middle of the oven at 200°C until the crumble has gotten slightly browned and until you can see the rhubarb bubble from underneath. Take it out and let it cool for a little while before you serve it with some kind of vanilla whip or ice cream. 🙂