Rhubarb Blueberry Crumble

As I was relaxing in my newly fenced in back yard I started checking out the garden and wound up harvesting a small bunch of rhubarb from my garden. Believe it our not, I did have a recipe in the back of my mind. The latest edition of Everyday Food had a crumble recipe in it with a variations chart so you could switch out other fruits for the one used in the original recipe.

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

Fruit filling:

4 cups rhubarb, sliced
2 cups blueberries
1 cup sugar
2 tbsp cornstarch

Mix all 4 of the above ingredients gently in a bowl.

Topping:

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.
Trust me.

Until next time, stay warm and eat well.

Simple Desserts Make the World go 'Round

I love desserts....there....I said it.   It is out there.... I love desserts!  Now of course I don't have desserts all too often.  I would if I could, but I can't....sigh....

One of my indulgences includes a subscription to Everyday Food Magazine.   I love the ideas, tips, and recipes in this magazine.  I found this recipe last summer in one of the editions and instantly knew I wanted to try it out. An instant hit I tell you.  I seem to only make this when we are at the cabin. Not sure why but that is just the way it happens.

Last summer's plum custard was a complete hit!!

This fruit custard type of dessert is so ridiculously easy...chop or slice up some soft fruit, whizz up the batter in the blender, bake....It is also so ridiculously yummy!!!

The original recipe is a Raspberry Custard but I have actually never used raspberries to make it. Raspberries never last long enough to cook with around here....we just eat them.  Yup....stand in the garden and eat them. It is a wonder they actually ever make it into the house!!

Ahh dessert at the cabin....relaxing no matter what!

Sorry, I was rambling there....Plums work so well, strawberries, any soft fruit or berry will work.

Fruit custard
Printable recipe

• 1/4 cup (1/2 stick) unsalted butter
• 3/4 cup milk
• 3 large eggs
• 1/2 cup plus 1 tablespoon sugar
• 1/2 cup flour
• 1/4 tsp salt
• 1/2 tsp vanilla extract
• 2 cups soft fruit or berry of  your choice (or a mixture!)

Pre heat oven to 400F

Melt butter in a pie plate (or cast iron skillet).

Place everything but the fruit and 1 tbsp of sugar  into the blender and give it a whir.

Oh....why yes....there IS duct tape holding the blender together.
A word about the cabin blender....it is a well loved plastic jar blender that used to be my sister's. It was once dropped....the poor thing cracked a little.
Thank goodness there is always duct tape around!  That duct tape has been holding this blender together for ages...it just keeps holding on!!
It still blends, even makes an amazing daiquiri!!


Swirl the melted butter around the pan and pour the rest of it into the blender and whir it all up again until the batter is smooth.

Spread the fruit out in the pan evenly.

A combo of strawberries, peach, plum, blueberries.....

Pour the batter on top.

Sprinkle with the remaining 1 tbsp sugar over the entire custard.

Pop it all into the oven and bake for 20 to 25 minutes.  The custard will puff up a bit and be set in the middle.  Feel free to throw the broiler on for a couple of minutes to brown up the top....just watch it carefully!!

Until next time, stay warm and eat well!