Cloudberry Rye Crumble Bar

A few things come to mind when you think of Scandinavia... snow...

Norway in March 2010

fishing "villages"...

Bergen, Norway

salmon, herring, shrimp...

and, of course, more snow...

There is something so intriguing to me about Scandinavia in wintertime. Everything seems to be covered in a fresh blanket of snow for as far as the eye can see. When flying in it's almost impossible to tell where water meets land as everything is untouched, frozen and dusted in snow. 

In summertime, the southern parts of Scandinavia begin to thaw and the most amazing things emerge. 

One would be the arctic cloudberry. It's almost as elusive as the ice queens and trolls that live in Norway. By the way, I don't believe they don't exist! Cloudberries can survive extreme arctic temperatures and in summertime ripen under the Midnight Sun. When ripe they look almost like yellow raspberries. Their flavor is hard to pin down - they definitely taste a bit like a berry, but add hints of pineapple. Like a wild mountain strawberry you can taste the "wilderness" in a cloudberry. They are hard to find and nearly impossible to cultivate. Their fruit bearing time is so short lived that apart from countries close to the arctic circle you are probably looking at experiencing cloudberries via jam. 

Various places sell it online and in London you can always get a jar at the Scandinavian Kitchen. It's delicious warm over ice cream or as an addition to a cheese plate. I thought I would pair it with another Nordic staple - rye.

CLOUDBERRY RYE CRUMBLE BAR

This recipe is adapted from Good to the Grain by Kim Boyce. Boyce's book does not disappoint. Each thing I try becomes my new favorite. As she suggests the recipe is versatile and any fruit spread would work. The rye and cloudberry jam is an irresistible combination. Please read through as this recipe is multi-step. This recipe makes 12 servings.

For the Shortbread Rye Crust -

• 1/2 cup rye flour
• 1 cup all-purpose flour
• 1/3 cup dark brown sugar
• 1/2 teaspoon kosher salt
• 4 ounces unsalted butter, melted and cooled (plus extra for buttering the pan)
• 1 teaspoon vanilla extract

Butter a 9-inch springform pan. Sift all dry ingredients together, adding any bits of grain left in the sifter. Add melted butter and vanilla extract. Mix till combined and press into the pan with your hands. Chill in freezer for 30 minutes. Meanwhile preheat oven to 275F. Once chilled, bake for 50-55 minutes till golden brown and firm. While baking, prepare crumble topping (see below). Remove from oven and increase oven temperature to 350F.

For the Rye Crumble Topping -

• 1 cup whole rolled oats
• 3 Tablespoons dark brown sugar
• 1/4 cup + 2 Tablespoons rye flour
• 1/4 cup all-purpose flour
• 3 Tablespoons sugar
• 1/2 teaspoon kosher salt (original calls for 1 teaspoon, but found it to be a bit too much)
• 3 ounces unsalted butter, melted and cooled

• 1 1/2 cups cloudberry jam

Combine all the dry ingredients, including the sugars and salt. Pulse a few times in a food processor till oats are partially ground. Put in a mixing bowl and add the melted butter and combine by hand. Squeeze dough to make crumbly bits. Set aside.

Spread the jam over the shortbread crust when it comes out of the oven for the first time. Sprinkle the crumble mixture over top. Bake in oven for another 50-55 minutes or until the crumble topping gently browns.

When the pan has cooled just enough to handle run a sharp knife along the edge to loosen any cloudberry jam that may have stuck to the side of the pan. Remove the ring of the springform pan. Once cooled dust with powdered sugar and cut into 12 wedges or your desired shape.

Serve plain or with a bit of loosely whipped, unsweetened cream. If you have trouble finding cloudberry jam, any berry or stone fruit jam would be delicious with the nutty rye. 

 

Comments

[5 Star Foodie]

Oh, what a wonderful treat! Cloudberries are my husband's favorite from his time spent in Scandinavian countries. He would so love this dessert! How I wish I could get a hold of a cloudberry jam!

[OysterCulture]

Talk about amazing things emerging, this bar sounds like perfection and I love the rye flour - now I just have to hunt down some cloudberries. As they may not be so common here in the US, any recommendations on substitutes?

[Gemma]

As you know from when we discussed it at FBC I love this book. The only recipe I have tried so far is the olive oil cake but I am looking forward to making more soon. I've never tried cloudberries but now would love to. Oh, and you're making me want to visit Bergen again...

[valentina]

This looks so delicious. I just wonder what it might have actually tasted like. I had read about cloudberries in Tessa Kiro's book but I have never seen them. I liked the way you described what the berries taste like .I was talking to a friend last night and he said that he has seen it in IKEA and he will get me some next time he goes there. I will wait and give this recipe a try then.

[Daily Spud]

Yet another food to add to my must try list. I've been to Scandinavia but do believe that I managed to miss cloudberries - I will have to seek out the jam here (though a trip to Ikea could be dangerous for my wallet!). As for a rye-based crumble, well that just deserves my attention, full stop.

[gastroanthropologist]

5 Star Foodie - If you live near an IKEA they may carry some Cloudberry Jam, or you could ask them to try and get some for you. This Rye Crumble would be great with another Scandinavian product - Lingonberry Jam, which is much more easily sourced in the US! It would be a lovely color too against the rye.

OysterCulture - I'll pack a few extra in my suitcase and next time I'm in SF I'm bringing you a jar. In the meantime, any berry jam would work great with this crumble. I prefer a tarter, less-sweet jam. I just mentioned to 5 Star Foodie that Lingonberry would be great.

Gemma - It's such a gorgeous book, isn't it? I've tried almost all of the recipes from the "Rye" and "Wholewheat" section of the book as I always have those flours. I need to branch out try some of the others...I haven't tried the olive oil cake, but have just dog-eared it. Now if I could grow a few extra stomachs...
Bergen...It's such a wonderful place...I stayed in a converted lighthouse right on the water just south of Bergen during the wintertime. Wow - what an experience. Would love to see it in summertime - it was such a vibrant city (cool restaurants, bars, etc.) even in winter so I imagine it must be really fun in summer.

Valentina - I think the Cloudberry Jam is more easily sourced in the IKEA's in the UK so hopefully you can get some. If not, next time you are in London the Scandinavian Kitchen (central, near Oxford Circus on Great Titchfield), mentioned in my post, carries two brands of it - one Norwegian and one Swedish. They are super friendly there too so will be an enjoyable visit for a light lunch and Scandi groceries.

DailySpud - IKEA does have that effect! The rye crumble is so delicious - husband and I have polished nearly half of it off already and I just baked it yesterday. Each time we go to the kitchen we sneak slivers of it off.

[Lori]

I love being reminded that there are still so many foods left for me to discover. Cloudberry is a new one for me, but now I'll have my eye out. This recipe caught my attention too. Looks like it turned out beautifully! I need to try it.

[Sarah, Maison Cupcake]

Very informative description of cloudberries, I have the Tessa Kiros book but have never looked into exactly what they were although I do recall seeing them as you say in Ikea. I've been to Scandi Kitchen but not had chance to explore the foodie shelves - I did a 2 hour food photography class there last year
http://blog.maisoncupcake.com/2009/10/food-photography-at-scandinavian.html

Are you still in the clouds after FBC? I know I am!!!

[Tracey]

Hi Adrienne - really great post. Good to see that Good to the Grain has made such an impact. Its my newest cookbook and I cant wait to try it! Although I'm having trouble finding Amaranth flour, so if you find any let me know. Loved your colorful description of the cloudberry, very entertaining and informative. Txx

[gastroanthropologist]

Lori - Yes, give it a try - I'm certain you'll love it!

Sarah - I did one of those photography classes there too...though I went to the point & shoot class =). I've got a Norwegian at home so visit often for jams and brown goat's cheese.
I've flipped through "Falling Cloudberries" but didn't find any cloudberry recipes...did I miss one?

Tracey - Have you tried the Kensington Whole Foods in London? They also sell amaranth whole at Planet Organic in London (they deliver by post) too)...you can grind small amounts in a coffee grinder to make your own flour.

[Maria]

This looks delicious! I love your photos ... what a beautiful place Norway seems to be.

I've never worked with rye flour but should do so soon. I know you've made some great looking desserts the last few months using it.

[Michele McCartney]

Hi there. I'm a huge fan of crumbles and crumble bars - they just say "comfort" to me. Even more so with a nice dollop of vanilla ice cream on the side. I'm trying to imagine the rye/cloudberry combination but can't, so will have to pick up some cloudberry jam on my next jaunt to Ikea and give the recipe a try.

[valentina]

hello..just came to let you know that you can check my writings at this new address: http://aweebitofsugar.com/.

[The Duo Dishes]

Everything about this post is interesting--from cloudberries to trolls! This crumble is JUST the thing we all need in the morning. It would be the perfect picker upper.