in Dessert Recipes

Swedish Smulpaj with rhubarb and strawberries

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Ingredients for 1 servings:

  • 400 g rhubarb
  • 400 g strawberries, sliced
  • 150 g sugar
  • 2 tbsp potato flour
  • 100 g butter
  • 3 tbsp sugar
  • 100 g flour
  • 70 g oat flakes
  • 1 pinch of salt

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Rhubarb and strawberry casserole, crumble

For the crumble: Melt the butter in a saucepan and mix with the sugar, flour, and oat flakes to form a crumble. For the filling: Cut the rhubarb into thin slices (approx. 1/2 cm), mix with the sliced ​​strawberries, sugar, and cornstarch, and place in the baking dish. Sprinkle the crumble over the filling and bake the Smulpaj in the oven at 225°C for 15-20 minutes. Serve with whipped cream.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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