Individual Rhubarb and Oatmeal Crumble

I’m slowly getting a bit better. I am already able to cook! At least in small portions. I’m not super tired all the time and I have high hopes that tomorrow I’ll be ok at work. I really cannot be absent from work, as there’s a lot of stuff to do.

Today I made two experiments in kitchen, actually. A productive day, I would say! For the breakfast we made Russian syrniki, curd pancakes. They were totally delicious, but not very photogenic. I need to fry them in a cast iron skillet next time, and not in a non-stick frying pan. They didn’t stick, but didn’t look very pretty either. So for the recipe you’ll have to wait…but try this following instead!

A while ago a friend of mine (she’s having a wonderful food blog, take a look!) gave me a few rhubarb stalks from her parents garden. Now they’re in the fridge, getting bad and I had to quickly rescue them. So I made the most simple rhubarb dessert there is, a rhubarb oatmeal crisp. It was improvised, so I try to remember the amounts I used. This portion is for two people only, as I made two individual desserts (see in the pic).

Serve this summery dessert with vanilla ice cream, we didn’t have, what a pity!

Rhubarb and Oatmeal crumble (serves 2)

2 stalks rhubarb

0,5dl light brown sugar

2 tablespoons water

1 tablespoon all-purpose flour

a pinch of cinnamon

50g salted butter

about 1dl oatmeal

0,5dl all-purpose flour

3 tablespoons sugar

Preheat the oven to 175C°. Cover a baking sheet with parchment paper.

Peel the rhubarbs if necessary and slice them crosswise. Toss together rhubarbs, light brown sugar, 1 tablespoon of flour and cinnamon. Press the rhubarbs with the spoon so that they let out some juice. Set aside.

Using your fingers, mix together the rest of the ingredients until everything is crumbly and well mixed.

Spoon half and half of the rhubarb filling into individual ramekins. Top generously with the oatmeal crumble.

Bake on the center rack of the oven, over the covered baking sheet for 30 minutes or until the filling starts to bubble.

Serve warm with vanilla ice cream.