Rhubarb & Cloudberry Crumble

Serves 6 · 15 min prep · 40 min cook

Ingredients

• 4 cups fresh rhubarb, cut into 1-inch pieces
• 1 cup cloudberry jam or frozen cloudberries, thawed
• 1/2 cup granulated sugar
• 2 tbsp cornstarch
• 1 tbsp lemon juice
• 1 cup old-fashioned rolled oats
• 3/4 cup all-purpose flour
• 1/3 cup light brown sugar
• 1/2 tsp ground cardamom
• 1/4 tsp fine sea salt
• 1/2 cup cold unsalted butter, cubed
• for serving vanilla ice cream or lightly sweetened crème fraîche

Instructions

1. 1Preheat the oven to 375°F. Have ready a 9-inch deep pie dish or a 10-inch oven-safe skillet.
2. 2In a large bowl toss the rhubarb pieces with the cloudberry jam, granulated sugar, cornstarch, and lemon juice until the fruit is evenly coated and glossy.
3. 3Scrape the fruit mixture into the baking dish and spread it into an even layer so it will bubble uniformly.
4. 4In another bowl combine the oats, flour, brown sugar, cardamom, and sea salt. Add the cold butter cubes and rub with fingertips until the mixture forms coarse, pea-sized clumps that hold together when pressed.
5. 5Scatter the crumble topping evenly over the fruit, leaving a few small gaps so steam can escape and the juices can bubble up.
6. 6Bake for 35 to 40 minutes until the topping is deep golden and crisp and the fruit juices are thick and bubbling vigorously the edges.
7. 7Remove from the oven and let the crumble rest for 15 minutes so the filling sets slightly and is scoopable rather than runny.
8. 8Serve warm in bowls with a scoop of vanilla ice cream or a dollop of crème fraîche melting into the tart-sweet Nordic fruit.