On July 1st of last year my sister and I moved into a small apartment in central Oslo. It was the first time I moved into an apartment I’d actually chosen. My job put me up in different places while I was working as a tour guide, and while I’ve always been happy with the places I’ve lived, they never really felt like mine. Because they weren’t.
To be fair, this apartment in Oslo weren’t ours either. We rented it and it was preposterously expensive (but then again, that’s just Oslo so you deal with it). We made a really nice home for ourselves, my sister and I, and I’ve truly loved living here. I can walk home from work, I can walk home after a night on the town, I can walk to a nearby shopping mall. There are parks, cafés, shops, the riverside. We have a balcony with afternoon sun. It’s pretty darn nice!
But alas – all good things must come to an end and we’re moving out this week. With my sister out of town, my friends and I got together for a little moving out party. We spent a fortune on booze and decided it was a good idea to start early in the afternoon.
Shocking news: it was not a good idea to start early in the afternoon. I barely made it through 2 of my own strawberry daiquiris (if I ever say I want to be a bartender, please for the love of God stop me).
The good news is I decided to try to make a strawberry rhubarb cobbler, and cobbler is always good news… 😉 This traditional American dish is something Norwegians aren’t really familiar with, but I fondly remember cobbler from my year of living in Ohio and I do know that strawberry and rhubarb is an unbeatable combo. I honestly have not had rhubarb since I was in preschool, but I’m so glad I decided to get reacquainted with it. Of course I searched my favorite food blogs for a healthier alternative to the pastry dough, and I found a nice little version over at Sprouted Kitchen using oats, greek yoghurt and not too much sugar.
It really was outstanding.
Strawberry Rhubarb Cobbler
Serves 6-8 people
700-500 g fresh strawberries
1.5 large/2 smaller stalks of rhubarb
1 cup/2.3 dl + 3 tbsp fine spelt flour
0.5 cup/1.2 dl rolled oats
3 tbsp + 2/3 cup/1.5 dl cane sugar
1.5 tsp baking powder
0.5 tsp salt
5tbsp/70 g chilled unsalted butter, cut into small pieces
0.5 cup/1.2 dl plain greek yoghurt
1 tbsp lemon zest
juice from half a lemon
vanilla ice cream (dairy-free if possible)
The fruit base
- Preheat oven to 200 C
- Hull and quarter your strawberries and put in a baking dish
- Thinly slice your rhubarb and put in the baking dish
- Add the 2/3 cup cane sugar, 3 tbsp spelt flour, lemon zest and lemon juice. Toss it all together.
- Whisk 1 cup flour, 0.5 cup rolled oats, 3 tbsp cane sugar, 1.5 tsp baking powder and 0.5 tsp salt in a bowl
- Add the butter and use your fingers to mix it all together, making little pea sized crumbs
- Add the greek yoghurt and knead it into a dough, careful not to over-mix
How it all comes together
- Tear the dough into small pieces and spread it over the fruit base
- Heat in oven for about 25-30 minutes until the juices are thick and the crust has a golden brown color (trust me – you’ll smell it when it’s done!)
- Let it rest for up to an hour under foil
- Serve with ice cream
And there you have it! The perfect summer cobbler 🙂
Credit for the dough recipe goes to these guys