Rhubarb (Rabarber) dessert

Cut rhubarb sticks in 2 centimeter pieces. Butter an oven dish. Add rhubarb sticks, sugar (250 gram for 500 gram rhubarb) and top with shortcrust pastry or: kruimeldeeg. Boil in oven until rhubarb is soft and shortcrust pastry is done.

Kruimeldeeg:
200 gram flower, 150 gram butter, 100 gram sugar, 10 ml water, 1 gram salt.

Mix butter with wet sugar and salt.

Add flower and make 'crumbs'. Keep in fridge for one day.

Variation:
Add lemon peel to rhubar.

Serve with vanilla ice cream.

Raapstelen

Boil a few potatoes. Fry some finely cut onion in olive oil. Roughly cut raapstelen (Brassica rapa).

Mash potatoes roughly (add a little water or milk). Add onion-olive mixture and raw raapstelen. Add salt and mix. To enjoy the vegetable best, use just two medium sized potatoes for 200 gram raapstelen. Use the heat of the potatoes to soften the leaves a little.