Jordgubbs- och rabarbersmulpaj med yoghurt

Scroll down for recipe in English

En svensk sommardröm, det påminner denna paj mig om. Säsongsbär toppade med ett enkelt och läckert sött smul! Söt och syrlig, len och knaprig. För en något sötare variant kan du blanda jordgubbar och rabarber med lite extra kokos- eller lönnsirap när du lägger dem i formen.

Pajen går fint att förbereda, baka klart den helt och värm upp i ugnen på 75 grader i 10 minuter inför servering.

Jordgubbs- och rabarbersmulpaj med yoghurt och kokossirap

4 portioner

Ingredienser

500 g färska jordgubbar

2 rabarberstjälkar

12 färska dadlar, urkärnade

1/2 dl kallpressad kokosolja, eller annan smakneutral olja

1/2 tsk malen kanel

1 nypa flingsalt

3 dl havregryn

1 dl nötter eller fröer, exempelvis mandlar eller pumpakärnor

Till servering

2 dl fet växtyoghurt, exempelvis turkisk havreyoghurt eller kokosyoghurt

kokossirap eller lönnsirap

torkat blomströssel, valfritt

Gör såhär

Värm ugnen till 175°C.

Snoppa och tärna jordgubbarna. Skär bort blasten på rabarbern och skär resten i slantar. Blanda och lätt i botten av en bakform.

Mixa dadlar, olja, kanel och salt till en slät kräm i matberedare. Tillsätt hälften av havregrynen och nötterna och pulsa några gånger, tills du får ett grovt smul. Blanda, för hand, ner resten av havregrynen till ett smul. Fördela smulet över jordgubbs- och rabarberblandningen.

Baka pajen i mitten av ugnen, tills bären mjuknat och smulet blivit lätt gyllene, i ca 20 minuter. Täck över med bakplåtspapper om toppen blir väl mörk.

Ta ut från ugnen och låt svalna något. Servera med yoghurt, ringla över sirap och strö eventuellt över lite torkat blomströssel!

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This pie tasted like a Swedish summer dream. Made of seasonal berries, topped with a easy peasy yet delicious crumble. Sweet and tart, smooth and crunchy. For a slightly sweeter touch toss the strawberries and rhubarb pieces with a bit of coconut syrup or maple syrup before covering with the crumble.

Also, this pie is the perfect dessert if you want to prepp for a dinner. Just bake the pie the day before - and then pre heat it for about 10-15 minutes at 75°C before serving!

Strawberry rhubarb crumble pie with yoghurt and coconut syrup

Serves 4

Ingredients

500 grams fresh strawberries

2 rhubarb stalks

12 fresh dates, pitted

1/2 dl cold pressed coconut oil, or any other flavourless oil

1/2 tsp ground cinnamon

1 pinch flakey salt

3 dl rolled oats

1 dl nuts or seeds

For serving

2 dl fat plant yoghurt, for example Turkish style oat yoghurt or coconut yoghurt

Coconut syrup or maple syrup

How to

Pre heat the oven to 175°C.

Hull and then cut the strawberries in quarters. Remove the rhubarb tops and cut the rest in small pieces. Put strawberries and rhubarb in a baking tin.

Mix dates, oil, cinnamon and salt until smooth in a food processor. Add half of the rolled oats and nuts and pulse a few times until a crumble. Add the rest of the rolled oats and pinch together using your hands. Cover the strawberry rhubarb mix with the crumble.

Bake the pie in the oven, until berries are soft and crumble golden and crunchy, for about 20 minutes. If it gets too dark cover with baking paper.

Remove from oven. Let cool slightly. Serve with a dollop of yoghurt, drizzled with syrup and sprinkled with flower sprinkle.

Oat and almond thumbprint cookies w rhubarb curd

This small cookies are kund of small bites of heaven if you ask me. Easy to make, really pretty and filled with flavor and nutritious ingredients. Containing goodies as oats, almond flour and almond butter, and sweetened with fresh dates they are a really good treat for you and your body. 

As we have the most beautifully tasting rhubarbs in Sweden now (in the beginning of the summer season) I felt like doing something with them. I ended up making the easiest rhubarb curd ever; Wash and chop the rhubarb in to pieces, then just lightly boil the chopped rhubarb in a little bit of water on low heat. When the rhubarb start to get soft I just roughly mash them with a fork, add a pinch of vanilla powder and agave syrup to taste. I really like the kind of sourish taste of the rhubarb though, so I tend to just use a tiny squeeze of agave to only get a sweet touch to it. You could do it without as well, or add more sweetening it you want. 

A few days after this picture was taken I baked the cookies again (yes, the first ones were finished by then…) for my 25-years birthday celebration party. Then I filled them with raspberry curd instead, prepared in the same way as my rhubarb curd but with raspberry instead. Very yummy as well, trust me! 

Tips! Make a bigger batch of the rhubarb curd and use as topping on your morning oats, chia pudding, smoothie bowl or why not as a filling in a sweet crêpe! Will keep in the fridge for about 3 days. 

Retouch of the pictures by Sofia Törnqvist

Oat and almond thumbprint cookies w rhubarb curd

Makes about 20 small cookies

Cookies

2 dl oats (gluten free if gluten intolerant) 

2 dl almond flour

1 tbsp corn starch

1/2 tsp baking powder

1 pinch sea salt

5 fresh dates

2 tbsp almond butter

2 tbsp oat milk

1/2 dl cold pressed coconut oil, melted

Rhubarb curd

60 g fresh rhubarb

2 tbsp water

1 tsp agave syrup

a pinch pure vanilla powder

How to:

Wash and slice the rhubarb in to pieces, about 1×1 cm. Boil rhubarb pieces in 2 tbsp water until tender. Using a fork. Add the agave syrup and vanilla powder, let simmer for a few more minutes.

Pre heat the oven to 200°C. Mix the oats until a flour in a food processor. Add the rest of the dry ingredients. Pit the dates. Add dates to the dry mixture and pulse until crumbly texture.

Add almond butter, coconut oil and oat milk. Mix until it forms in to a dough. You might have do add a bit more oat milk to get the dough to stick together. Roll dough in to about 20 small balls. Put them on a baking sheet and lightly press them down with your palm, finishing of by making a thumbprint “holes” using you thumb.

Fill in the thumbprint holes w rhubarb curd. Bake in oven for 15-18 minutes, until lightly brown and firm underneath. Don’t be afraid if the cookies seem to loose when taken out of the oven, they will be more firm as they cool down. Store in an air tight container in the fridge.