Updated: My Perfected Rhubarb Crumble

Anyone else excited about rhubarb right now?! I just love it (you’ll find lots of lovely recipes here) and as it’s still cold out (it snowed earlier in the week!) I thought it best to start this rhubarb season with a warming crumble. It was also the perfect opportunity to improve on the recipe a little; to make it perfect!

All I did was to reduce the sugar a little and substitute some brown sugar for caster sugar to let the rhubarb flavour come through more, and it made such a difference! It was yummy before but now it’s *chef’s kiss*.

My perfected rhubarb crumble, serves 4

ca 250 g rhubarb, washed and cut into smaller pieces

60 g caster sugar (to balance the acidity from the rhubarb)


100 g softened butter

200 g plain flour

65 g soft brown sugar

70 g caster sugar

1 tsp baking powder

Butter an ovenproof dish. Place the rhubarb pieces in the bottom. Scatter the sugar on top. Combine the ingredients for the crumble in a mixing bowl using a wooden fork. Pour on top of the rhubarb. Place in 175C oven for about 30 minutes or until the fruit is soft and the top golden brown. Serve with double cream, custard or ice cream.

Copenhagen: four course dinner at Uformel


The highlight of our day in Copenhagen was definitely the four course meal with matching wines at Uformel. It was my first time visiting the restaurant and we thoroughly enjoyed everyhing from the relaxed atmosphere to the quirky details (black cutlery!) and of course the delicious food.

We started our meal with a glass of bubbly each and some snacks; pork scratchings with sourcream dip. Pork scratchings are actually more popular in Denmark than in the UK and they’re sold in every supermarket. The supermarket varieties are nice but these were amazing, especially together with the dip.


Then we started our four course meal with lovely sourdough bread and delicious butter and this first course consisting of scallops, pickled green strawberries and olive oil. It was a nice fresh start to the meal, but didn’t blow me away.


But the next course certainly did! This was how it was presented, and the thinly sliced mushrooms made me think of woods and earthy flacours.


But hidden underneath was the most amazing steak tartare with mayonnaise and crispy bread. Loved this!


Next up was this duck with grilled pointy cabbage (but in my case grilled little gem instead) and the most amazing sauce. it was proper minimalism on a plate but it really worked.


The pudding with apples, crumble, custard and a frozen lid with apple was a nice finish to the meal and very refreshing. We also got some petit fours with our coffees but we were too full to appreciate them.


But the fullness didn’t last that long as we didn’t have many carbs, and we’d been walking around Copenhagen all day. This is not a criticism however, if we hadn’t been walking around all day this meal would have been enough, but after some bar hopping especially Emma and I got hangry and we had to eat something more. Unfortunately all the pølse trucks were closed at this point so we had to go to Burger King (it was an emergency!).

And the wines? They were all nice and expertly paired with the dishes, but I couldn’t tell you much more than that. Both the food menu and with wine flight were very reasonably prised though, and the ambience in the restaurant nice and relaxed. Highly recommend a dinner here!

Uformel, Studiestræde 69, 1554 København V, Denmark

Crumbly vanilla squares


These seriously-easy-to-make vanilla squares are so nice even the boys in the office asked me for the recipe. They remind me of a pastry we have in Sweden called vaniljhjärtan (vanilla hearts); a thin pastry heart filled with wonderful vanilla cream. These square are a little sharper than those, because of the fromage frais and creme fraiche, but that’s not a bad thing. I just think it adds freshness and make the squares seem lighter. Deceptive, I know.

This recipe makes a lot of cake, but you can easily halve it or just make the whole batch and put some in the freezer.

Crumbly vanilla squares, makes approx 42

Translated from and adapted after the recipe in Hemmets Journals.


500 g butter

600 g plain flour

320 g caster sugar

4 tbsp vanilla powder (a little less if using essence)

1 tbsp baking powder


4 eggs

200 ml fromage frais

500 ml creme fraiche

240 g caster sugar 

1 tbsp vanilla powder or essence

Mix butter, flour, sugar, vanilla and baking powder until a sandy texture, using a food processor. I had to make it in two batches as my food processor isn’t very big. Press half of the crumbe onto a parchment paper in a large baking tray (I used two smaller ones).

Mix egg, fromage frais, creme fraiche, sugar and vanilla in a bowl. Pour the filling over the crumb base. Pour the rest of the crumble mixture on top. Bake for 30 minutes in the middle of the oven. Leave to cool and cut into squares. 

Rhubarb crumble


When visiting my parents this past weekend it was (as usual) a lot of focus on food and seasonal produce.

My mother loves gardening and even though she doesn’t grow as much as she used to when I was younger, there is still plenty of fruit and vegetables to pick in the garden throughout the summer. Around this time of year it is only really the rhubarb that’s ready for picking, so that’s what we did.

And for me, there is nothing better than making a crumble out of the first fruit of the season, and this crumble recipe (a modified Delia-ism) is absolutely divine, especially when served still warm with either vanilla icecream or homemade raw custard (N.B. contains raw eggs so not suitable for everyone).


Rhubarb crumble, serves 4

ca 250 g rhubarb, washed and cut into smaller pieces

100-120 g soft brown sugar (to balance the acid from the rhubarb)


100 g softened butter

200 g plain flour

135 g soft brown sugar

1 tsp baking powder

Butter an ovenproof dish. Place the rhubarb pieces in the bottom. Scatter the sugar on top. Combine the ingredients for the crumble in a mixing bowl using a wooden fork. Pour on top of the rhubarb. Place in 175C oven for about 30 minutes or until the fruit is soft and the top golden brown. 

The best crumble

Before crumble used to be a quite nice dessert for me, one I didn’t have a relationship with. Something I didn’t crave very often and something that never really blew me away. But that changed.

I realised how nice a crumble can be when Gaby made it for me the first time. And the second time. I don’t know what her secret is, but her crumble is the best ever. Or at least it was until I encountered this recipe which is actually just as good as her’s.

It all happened one evening when Christopher and I were cooking with Jess and Chris. Jess wanted to make an apple crumble and without a recipe at hand we looked in Chris’s mum’s old Delia cookbook and used her recipe. Then we finished a whole crumble in like 5 minutes between the four of us. It was delish!

The flavour was awesome (sorry, have been watching too much Chuck) but the texture was a bit too sandy for my liking, so a few days later I was standing in my kitchen playing with the measures and this recipe was the result. It tastes just like the Delia-recipe but it contains a bit more butter.

Together with the raw custard, this is the perfect autumn dessert, and you can make it with whatever fruit or berries you have at hand.

Because of the brown sugar, the dessert feels autumnal and quite earthy, and would be perfect served after a casserole or game.

The best crumble, serves 4

8 plums or the equivalent in other fruits/berries 

100 g softened butter

200 g plain flour

135 g soft brown sygar

1 tsp baking powder

Grease a pie dish. Rinse the plums and take the stones out. Cut into wedges/slices and place in the pie dish. Measure all the ingredients into a bowl. Stir to combine with a wooden fork. Pour it over the fruit and bake for 30 minutes in 175C.  

A weekend in the country

The countdown to our holiday has begun. It is two weeks until we go home to the South of Sweden for a week. Can’t wait!

So it was great to prepare for our holiday with a mini break in Bucks with Chris’s mother. We got there by train on Friday, quite late, and only had a glass of wine and a chat before bed. The next day we had a nice lie-in and decide to venture out despite of the terrential rain. We went to  Waddesdon Manor, the home of Ferdinand Rothschild. There were plenty to see inside so we could escape from the wetness outside.

The manor certainly had grand interiors with marble, gold inlay on the walls, several drawing rooms and magnificent chandeliers. I enjoyed the layed tables and the china nad silver services the most. We also had a look in the wine cellar, where they keep some of the family wines.

The weather improved in the evening and we could even have a barbeque. We had foodto feed an army for just the four of us, and I am still impressed with how much we managed to eat.

As a starter we had a lovely salad with peaches, mozzarella, parma ham, crema di balsamico, honey, chives and chopped almonds. After that we tucked in on steak, chicken kebab, tuna, burgers and sausages with plenty of salads and garlic bread.

We ate and ate because we decided to skip dessert, but of course it came out anyway. It was summer pudding, which I’ve never had before, so I had to try it. I think it is safe to say I have not felt fuller in my life!

Yesterday we spent the day watching golf (Christopher) and looking through recipes (me) and just chilled out as you do on Sundays. Eileen had made a proper Sunday lunch with toad in the hole, roast potatoes, gravy and lots of different vegetables finished off with an apple crumble. Lovely!