We had our church potluck/picnic to attend on Saturday. I'd completely forgotten about it until Friday afternoon. Sometimes, that's just how it goes, right? We brainstormed Friday evening on what I could bring, that wouldn't entail a trip to the store. At that time, I was out of eggs, so baking seemed like a no-go. Then we talked about rhubarb crisp. But that just sounded too ordinary, but I was still keeping it on the back burner, just in case.
Saturday morning, when out in the garden for a bit, I noticed that we had a lot of ripe blueberries. My daughters picked about 2 cups. I added about 2 cups of chopped rhubarb to the blueberries and made a rhubarb-blueberry crumble.
It was evidently a hit, as when I had a shot at the dessert table, the baking dish was scraped clean. So, I thought you may also be interested in this recipe, as it was a good way to stretch the blueberry flavor, and the orange zest was a nice addition to the blueberry and rhubarb flavors.
2 cups (340 g) blueberries
2 cups (300 g) chopped rhubarb
1 1/2 tablespoons (22 mL) orange zest (lemon zest would also be great with the blueberries)
1/2 cup (90 g) light brown sugar
1/2 cup (100 g) white sugar
1/4 cup (30 g) all-purpose flour
pinch salt
2 tablespoons (30 mL) water
Preheat oven to 375 degrees F (190 C). Butter an 8 X 8 inch baking dish. In a medium bowl, stir together flour, sugars, salt and orange zest. Toss with berries and rhubarb. Drizzle the water over all. Scoop into the prepared baking dish.
Top with topping:
1 cup (120 g) all-purpose flour
1/2 cup (45 g) rolled oats
1 cup (180 g) light brown sugar
1/2 cup (120 g) butter, melted
Combine all ingredients until crumbly. Sprinkle over filling. Bake for 35 minutes, or until topping is golden.
