This rhubarb from the Zionskirchplatz market became a rhubarb crumble last night. I've tried fiddly recipes with ground almonds and oat flakes, but my mother-in-law's recipe is simplicity itself. Slice a kilogram of rhubarb into the bottom of a gratin pan and mix in a little white sugar. Rub 200 grams of butter into 400 grams of 550 white flour, then toss in 200 grams of white sugar. Spread the crumble over the rhubarb, then sprinkle with a spoonful of demerra brown sugar. Slide into the waiting oven (375 F/190 C) for 40 minutes or so, and serve with a pitcher of milk or cream.
Zionskirchplatz Farmers Market, Thursdays from noon to 6:30pm
Mmm, this is a real favourite of mine. I'll stock up on the pink stuff from Karl August Platz this Saturday and try out your recipe.
Posted by: Vanessa | 05 May 2010 at 09:57 PM
i love rhubarb crumble. and i shall be trying this recipe!
(love your photo, such a nice perspective.)
Posted by: Kristina - no penny for them & mostly berlin | 05 May 2010 at 11:13 PM
Vanessa, oh lucky you -- I need to make it back to the KAP market soon.
Kristina, let me know how it turns out. Subsequent browsing suggests hers is a bit richer than most recipes, but I suppose that's why my husband remembers it so fondly.
Posted by: Berlin Reified | 06 May 2010 at 03:48 PM
this sounds good, thank you!! :)
Posted by: ieva jansone | 10 May 2010 at 02:27 PM
Love simplicity & rhubarb crumble. Thanks!
Posted by: Expatsagain | 16 May 2010 at 08:00 PM
Sounds delicious!
There's a strong chance that I'll be moving to Berlin next summer and your blog is really making me want to speed up the process.
Felicia, This Time Now
Posted by: This Time Now | 11 October 2010 at 02:46 PM
Felicia, you should get in touch when you do.
Posted by: Berlin Reified | 11 October 2010 at 03:31 PM