Blueberry Rhubarb Crumble

by Pat Sinclair

Fresh, sweet blueberries tame the tartness of rhubarb in this British crumble. Rhubarb is traditionally a sign of spring, and I always buy extra when I go to the farmers’ market or find it at the supermarket. It can be frozen without washing or trimming but should be tightly wrapped.

Makes 8 servings

1 1/2 cups sugar
3/4 cup all-purpose flour, divided
1 teaspoon cinnamon
6 cups chopped fresh rhubarb
1 1/2 cups fresh blueberries
1/4 cup orange juice, or water

Topping
1/2 cup firmly packed brown sugar
1/4 cup cold butter, cut-up

Heat oven to 350°F with oven rack in center. Spray bottom of a 9 x 9-inch baking dish or 1 1/2-quart casserole with nonstick cooking spray.

Mix granulated sugar with 1/4 cup of flour and cinnamon in large bowl. Add rhubarb, blueberries, and orange juice and stir until fruit is well coated. Be careful not to break the blueberries. Spoon into prepared baking dish.
Bake 30 minutes or until juices are starting to thicken and bubble.

Topping
Mix remaining 1/2 cup of flour with the brown sugar. Cut in butter with a pastry blender until mixture resembles coarse crumbs with some pea-sized pieces. Crumble over the hot fruit.
Bake 25 to 35 minutes longer or until juices are bubbling and rhubarb is fork-tender. Cool on wire cooling rack.
Serve warm or at room temperature. Store any remaining in refrigerator.

Baker’s Note: Because frozen rhubarb and frozen blueberries are available throughout the year, this dessert can be baked any time. When you are using frozen rhubarb, I suggest chopping the largest pieces. Use the rhubarb and blueberries while still frozen. After adding the topping, you will need to bake about 60 minutes longer.

Secrets to Success: When I serve this dessert warm, I offer it with a little cream.

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