Tackling a new language through a tasty seasonal recipe
EVEN IF YOU CAN’T PRONOUNCE IT, YOU CAN ENJOY IT
I may not be fluent in Danish. Actually enrolling in classes would probably be a good way to get cracking on that. But I have picked up some Dansk words and phrases and I definitely know how to eat in Danish. Not eat a “danish.” Eat Danishly.
Spoiler alert – that breakfast pastry that you may know as a “danish,” is called Viennese bread here, wienerbrød, because it actually originated in Austria, brought here by immigrant bakers a long time ago. Don’t get me wrong Danes make darn good wienerbrød. Rigtigt godt brød in general. Really good bread.
RELATED: MY FAVORITE DANISH BAGERI
And because man can not live on bread alone, I am grateful for the culture that promotes sustainable seasonal produce, grown in Denmark. In fact, much of Denmark outside the main cities is covered with agriculture. Right now with warm summer temps across Denmark – there are plots full of delicious Danish early summer fruits and vegetables. Strawberries. Jordbær. Peas. Ærter. Asparagus. Asparges. And rabarber.
Rabarber = rhubarb in Danish. It is fun to say. One of the few words I can say correctly. Almost. To my Danish friends, if you make me say it, pretend you understand and give me this one. Just this one. Rabarber. You can correct me on all the others. But rabarber is plentiful right now. Where you are too? I know rhubarb isn’t uniquely Danish.
(If you are interested in what is, check out this post – 5 Most Uniquely Danish Foods)
RHUBARB HAS STRONG FANS AND FOES
But rhubarb. Do you love it? Or hate it? I have a feeling that I know the answer if you came on over to read this post. You can’t really be meh about rhubarb. It demands an opinion. I like that. Is it a fruit? Or a vegetable? It grows like celery… could be a vegetable? Is it red or is it green? Don’t matter.
Rhubarb is rhubarb. It is what it is. And it doesn’t care if you love it or leave it. It’s rhubarb. Tangy and saucy, I find it hard to beat. Especially when tempered with the sweetest, ripest Dansk jordbær and baked in a crumble all crispy and golden. Maybe with melty ice cream on top. Summer awesomesauce. Seriously. You must make this!
I will admit that I actually did not make this deliciousness. My husband did. Yay for boys who bake! You should make it too. Sooo good. And sooo easy!
Strawberry Rhubarb Crumble
125 g sugar
125 g flour
125 g butter
10 stalks (or so) of fresh rhubarb, cleaned and cut
1 box fresh local summer strawberries, washed, de-stemmed and halved
2 T sugar (optional or to taste)
1/2 lemon juiced
Perle sugar on top
- Preheat oven to 180 C.
- Mix cut rhubarb and strawberries gently in bowl with sugar and lemon juice. Spread out in bottom of baking pan.
- Mix flour and butter together with fingers till crumbly.
- Add sugar, incorporate well.
- Spread evenly over strawberry-rhubarb mixture
- Bake 25-30 minutes or until topping is golden and fruit is bubbly.NOTE: We set the oven on broil for last minute or two to get the crumble nice and crisp. Think crumble brulée without the burnt part. You want to kind of break through the topping with your spoon like a brulée. This also prevents it from getting soggy once the ice cream has been applied.
Let cool just a bit before serving, that is some seriously hot boiling fruit. Top with the best vanilje is you can find. (Our favorite vanilla ice cream comes from our friend Catherine at Østerberg Ice Cream on Rosenvængets Allé in Østerbro – you can get it to go!)
READ MORE: SPRING MEANS ICE CREAM SEASON IN DENMARK
How do you like your rhubarb? This is what I want to try next – Olio Hercules’ rhubarb pickle. Valeria at Life Love Food makes it look so delicious and pretty! Please share your favorite rhubarb recipe. Or did you make this one and love it? Suggestions on how to make it more awesome? Please share – I don’t bite. The rhubarb might! Cheers from Copenhagen – Erin
Pin this one for later! But not too much later – rhubarb isn’t here all year!