Big changes are happening in my life: I have a new kitchen tool. And it is not just any tool, it is a tool that makes me change the way I bake and cook and eat. And my poor husband has to go with it… Well, only until he manages to bring a proper meal to the table. Anyway: The new tool is a grain mill! So no more empty white flour for me, my kitchen now runs on the real deal! Whole grains, freshly ground right before eaten. This new trend in my life was inspired by the German Vollwertblog. This married couple seems to know everything about a healthy diet. So apparently when you eat the whole grain you actually get all the vitamins, nutritions and minerals as opposed to eating the white empty flour that has basically nothing in it.
When Liz proposed to make a rhubarb strawberry crumble I knew I wasn’t going to be able to make her grind her own flour, but I don’t think I can ever bake again not using my beautiful new tool. So Liz made the recipe the normal way and I used organic, freshly ground grains. I used half wheat and half rye and it was super delicious. My dough is a little grainier because when you grind yourself it never gets as fluffy and powdery as the store bought flour. But I like that!
80g of sugar
50g minced almonds (I don’t like almonds, so I used two spoonful of almond flour)
175g of flour (Liz used white flour, I used half wheat and half rye)
350g rhubarb (equals about 3 sticks)
150g strawberries (equals about two handful)
I also added one nectarine because I had it here and it was about to go bad. You can really add whichever fruit you like! Make a crumbly dough out of the sugar, almonds, flour and butter by mixing it with your hands. Wash and peel the rhubarb, then cut it into small pieces. Wash the strawberries, take the greens off and cut into pieces as well. Put the fruit into a low baking pan, add the crumbly dough on top and bake everything for 40-50mins at 350° Fahrenheit (180° Celsius). Tastes especially good with vanilla ice cream.