Rhubarb and Strawberry Crumble

Sweet. Sour. Butter. Love.

Last year during Halloween we posted a quite unusual crumble version, namely the Pumpkin Poppy Crumble. We promised to come back with even more crumble recipes and, finally, here we are. There is nothing more seasonal now in late spring than delicious sweet strawberries and a pretty sour pink rhubarb. Add some elderflower scent and crunchy oats to it and I am in heaven.

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Pumpkin Poppy Crumble

A delicious Halloween-ish pudding.

If you did not already know it, I am half Italian (and half Suisse) and even if the Italian cuisine is fantastic, there is something we do not have. And that is warm puddings. I LOVE hot desserts and -besides Stefan – it did definitely play a role to choose Austria as my new homecountry 15 years ago 😉 . Kaiserschmarrn, Milchrahmstrudel, Scheiterhaufen…comfy, calorie-dense winter soulfood you can enjoy in some old-fashioned Viennese caffee and you should definitely indulge on it if you visit Austria. English speaking countries have also a nice variety of warm puddings and one of them turned to be easy to make and very customizable: crumble. We experimented a lot with it: rhubarb, strawberries, apples…and then it was pumpkin season and I rescued a lot of crushed poppy seeds from a local grocery store where the best before date was exceeded. We love pumpkin and we love poppy seeds. The Pumpkin Poppy Crumble was born.

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