Rhubarb Crumble




40 g Soft butter
120 g Sugar
2 pinches of Salt
100 g Oats
300 g Rhubarb

Whipped Skyr with Vanilla:
1 (5.3 oz container) Nōrr Skyr Whole Milk Plain (OR our Crème Fraîche!)
1 tsp. Sugar
1/2 Vanilla bean

Turn the oven to 300 degrees

Mix butter, sugar, salt and oat with a mixer. Rinse the rhubarbs, cut off the top and end, then cut them into small chunks, and spread them on an oven-tray. Cover the rhubarbs with the crumble, and then bake it at 300 degrees for 25 min, until the top is golden and crisp.

Stir the skyr, sugar and vanilla bean together, and serve it with crumble.

Pssst… If you don’t have rhubarbs, then you can always use apples. ENJOY!

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Rhubarb Crumble

The Sweet Kitchen