As I was chopping up the rhubarb, I only had four cups of the yummy stuff so I turned to my trusty freezer which just happened to have some blueberries nestled away inside. I adapted the recipe somewhat. Since the blueberries were so sweet, I was able to reduce the amount of sugar in the fruit. I also added some oats to the crumble topping because I always use oats in crisps and crumbles...I just do. As a matter of fact, a few years ago, the Boy took his first foods class in middle school and came home completely appalled. Absolutely disgusted to tell you the truth. You see, after years of making apple crisp our way (leave the peels on, oats in the crust, butter....) The Boy had to make apple crisp in foods class the way their book said so he unhappily peeled apples and chopped them (rather then small wedges), used margarine (GASP) in the topping, had no oats to add, nor did they add nearly enough cinnamon... He really was unhappy with the foods teacher that day. (Poor kid, I've wrecked him for 'normal' foods classes....tee hee)
Rhubarb Blueberry Crumble (adapted from Everyday Food, July/August 2012)
Preheat oven to 375F
4 cups rhubarb, sliced
2 cups blueberries
1 cup sugar
2 tbsp cornstarch
Mix all 4 of the above ingredients gently in a bowl.
6 tbsp butter, room temperature
1/4 light brown sugar
1 cup flour
1/2 tsp salt
1/2 cup rolled oats
Cream together the butter and sugar.
Add the flour salt and oats and continue creaming until it all comes together into a clumpy lumpy texture.
Pour the fruit filling into an 8 inch baking dish.
Scatter the topping over the fruit.
|This is a pile, make sure to spread it out evenly over the fruit.|
Bake for 40 to 50 minutes until the fruit is bubbly and topping is golden brown.
Allow to cool for about 20 minutes before serving (or allow to cool and heat before serving).
We actually waiting until AFTER dinner to eat this tasty treat....of course we had some frozen vanilla yogurt with it.
Soooo good. Go make some. Right now. Do it.
Until next time, stay warm and eat well.