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.

Strawberry Rhubarb Cupcakes

I am the only girl in my house (unless you count the cats but....).  Sometimes being surrounded by the boys, I feel the need to have nice, pretty, girlie things around.  You know, just because it is nice sometimes to have pretty things.  One really girlie thing I have is my lunch bag.  It is a Disney princess lunch bag and it is pink.  Co workers giggle at it, I know they do because the giggles are often followed by "Nice lunch kit, did you steal it from your kids?"  No, it is mine.  The boys both have New York Mets lunch bags but if they leave that one in a locker or at work, they will not take the pink princess lunch kit! Having pretty things really is just a way of establishing ground rules for what belongs to me.  (Although I am sure that when it really comes down to it, they really don't care either way.  I do however appreciate them letting me think that way.)

My friend Trina made some oh so pretty looking strawberry cupcakes the other day, they really had me drooling.  I started looking (by looking I mean Internet search) for strawberry cupcake recipes.  I found so many that it was overwhelming.  What I decided to do was adapt my vanilla cupcake recipe into a strawberry cupcake recipe.  The strawberry meringue butter cream recipe I saw on Annie's Eats. These girl knows her butter creams! She and Trina both used the one from Martha Stewart.  I changed things up a bit. What I did was this, I used my regular Swiss meringue butter cream and added pureed strawberries at the end.....GLORIOUS (insert angels singing here).

I did make another addition to the cupcake recipe.....Rhubarb!! We were wandering around the produce section and low and behold they had beautiful looking stalks of rhubarb so I made strawberry rhubarb cupcakes with strawberry meringue butter cream.....summer in a cupcake!!

Strawberry Rhubarb Cupcakes
Printable recipe

R2 D2 is always close by...

3 cups flour
3 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup butter
1 1/2 cups sugar
4 eggs
4 tsp vanilla
1 1/2 cups buttermilk
2 cups strawberries and rhubarb (chopped fine)
splash lemon juice
1 tbsp sugar
Small dash of pink food colouring (optional)

Pre-heat oven to 350F

Finely chop the rhubarb and the strawberries.  Mix with the splash of lemon juice and 1 tbsp sugar and set aside.

In a bowl mix together 3 cups flour, 3 tsp baking powder, 1 tsp baking soda, 1/2 tsp salt and set aside.

In the bowl of a stand mixer (hand mixer or by hand will work too) cream the 1 cup butter with the 1 1/2 cups sugar until light and thoroughly mixed.

Add the eggs, 1 at a time allowing each one to mix in completely before adding the next one. Mix in the vanilla and the food colouring, if using.

Add the flour mix and the buttermilk, alternating additions starting and ending with the flour.

Mix in the strawberry/rhubarb mixture.

OK, I am going to level with you here.  I added some pink food colouring to the batter with the eggs to make sure I got a pretty pink batter!!

Scoop into lined cupcake pans to 2/3 full and bake for 15 to 20 minutes or until a toothpick inserted in the centre comes out clean.  Cool in pans for 5 minutes then remove to cooling racks to complete cooling.

Strawberry Meringue Butter Cream

5 egg whites
1 cup plus 1 tbsp granulated sugar
1 1/2 to 2 cups butter, room temperature
1 cup strawberry puree (strawberries, splash of lemon juice in a blender until smooth)

In a bowl set over (not in) simmering water whisk together sugar and egg whites until the sugar is dissolved and the temperature reaches 160F.   Remove from heat and start the next step. (I pulled mine off the heat before 160 as my 'finger test' was not gritty indicating the sugar had dissolved.)

Finger test- dip in a finger and rub with thumb...if it feels gritty, keep whisking and heating.

With the whisk attachment, beat the egg whites until thick and glossy and form stiff peaks. This will take about 5 to 8 minutes.

Add in the room temperature butter 1 tbsp at a time until mixed in.  You may find that you want to stop adding butter when you reach the desired consistency.  I noticed right away when the consistency changed and decided to stop adding butter. I used only 1 1/2 cups of butter today.

Mix in the vanilla and the pureed strawberries until well combined.

Swirl onto pretty cupcakes!!

R2 D2 approves of these pretty cupcakes!

I love these liners!! I found them at Williams Sonoma when we were in St. Louis and have been saving them for a pretty cupcake occasion!

Until next time, stay warm and eat well!