Icelandic Rhubarb Crumble with Farmers-Market Berries and Whipped Skyr

Heat the oven to 375°F and butter a 9x13-inch baking dish.

Serves 8

Ingredients

• 5 cups farmers-market rhubarb, trimmed and cut into 1-inch pieces
• 2 cups mixed fresh berries (blueberries, red currants or blackberries)
• 3/4 cup granulated sugar, divided
• 2 tablespoons cornstarch
• 1 teaspoon vanilla extract
• 1 1/4 cups rolled oats
• 3/4 cup all-purpose flour
• 3/4 cup packed brown sugar
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon salt
• 10 tablespoons cold unsalted butter, cubed
• 1 1/2 cups plain skyr or thick Greek yogurt
• 1/2 cup heavy cream, plus 1 tablespoon honey

Instructions

1. Heat the oven to 375°F and butter a 9x13-inch baking dish.
2. Toss the rhubarb and berries in a bowl with a half cup of the granulated sugar, the cornstarch and the vanilla. Let the fruit sit for 10 minutes until it starts to release its juices, then spread it evenly in the dish.
3. In a second bowl, combine the oats, flour, brown sugar, remaining granulated sugar, cardamom and salt.
4. Add the cold cubed butter and rub it into the dry ingredients with your fingertips until the mixture holds together in loose, pebbly clumps rather than fine crumbs. Those clumps are what give the topping its crunch.
5. Scatter the crumble evenly over the fruit, leaving a few gaps so the juices can bubble up through the top.
6. Bake for 40 to 45 minutes, until the topping is deep golden and the rhubarb juices are visibly bubbling and thickened at the edges. Cover loosely with foil if the top colors too fast.
7. While it bakes, whip the cream with the honey to soft peaks, then fold it gently into the skyr to make a thick, tangy cream.
8. Let the crumble cool for at least 20 minutes so the filling sets, then serve warm with generous spoonfuls of the whipped skyr.
9. Rhubarb grows with startling enthusiasm in Icelandic gardens through the short, bright summer, and nearly every family has a patch and a crumble recipe to go with it. Skyr, the country's ancient strained cultured dairy, is what sets this apart from its British cousins: its clean sourness cuts the sugar and keeps the whole dish tasting like fruit rather than dessert. Cardamom in the topping is a Nordic touch that ties the berries and rhubarb together.

Nutrition (estimated, per serving)

• Calories: 420 kcal
• Protein: 8g
• Fat: 20g
• Carbohydrates: 56g
• Fiber: 4g
• Sugar: 34g
• Sodium: 150mg