Rhubarb & Cardamom Crumble

Makes 2 15cm/6inch skillets

Ingredients

• For the crumble

  • 65 gr flour

  • 35 gr sugar

  • 1/2 tsp ground cardamon

  • Pinch of salt

  • 55 gr unsalted butter, cold and cubed

  • 40 gr rolled oats

• For the rhubarb filling

  • 250 gr rhubarb, cut into 2 cm/0.75 inch pieces

  • 1 tsp vanilla extract

  • 1 tsp cornstarch

  • 20 gr sugar

Instructions

1. Preheat the oven to 180°C/350°F.

2. For the crumble, in a large bowl combine flour, sugar, cardamom, and salt. Add butter and break into smaller pieces until the mixture resembles sand. Add oats, and mix to combine. Store in the fridge.

3. For the rhubarb filling, in a large bowl combine rhubarb, vanilla, cornstarch, and sugar. Set aside for 15 minutes.

4. Fill the skillets with rhubarb filling and top with crumble. Bake for 45-50 minutes. Allow to cool for 5-10 minutes and enjoy warm with scoop of vanilla ice cream!