Rhubarb and Berry Rye Crumble

Name: Rhubarb and Berry Rye Crumble
Cuisine: Estonian
Ingredients: 200 g/7 oz/scant 2 cups blackberries or blueberries; 200 g/7 oz/scant 2 cups blackberries or blueberries; 150 g/5 oz/¾ cup caster (superfine) sugar; 55 g/2 oz/¼ cup cold butter, cubed; 100 g/3½ oz/scant 1 cup rye flour; 115 g/4 oz rye bread; sour cream, to serve

Preparation info

Serves
6-8

Difficulty
Easy

Appears in

The Food and Cooking of Estonia, Latvia and Lithuania

By Silvena Johan Lauta

Published 2009

About

Crumbles are delicious, cosy and heartwarming. This one is a variation of an Estonian pudding of berries and rye. Easy to make, it tastes best with an early crop of sweet blackberries that have ripened in the late-summer sun.

Ingredients

400 g/14 oz rhubarb, cut into 2cm/¾in pieces
200 g/7

Europe
Estonia
Dessert
Vegetarian
Summer

Method

Preheat the oven to 180°C/350°F/Gas 4. Put the rhubarb and berries in a large pan and add 50g/2oz/¼ cup of the sugar. Heat gently over a medium heat, stirring constantly. Simmer for 3-5 minutes, or until the rhubarb is just tender, then remove from the heat.

Per portion Energy 208kcal/878kJ; Protein 3g; Carbohydrate 37.3g, of which sugars 21.5g; Fat 6.2g, of which saturates 3.8g; Cholesterol 16mg; Calcium 83mg; Fibre 3.6g; Sodium 138mg.