Are you looking for a simple yet impressive dessert recipe that bursts with flavor? Look no further! This rhubarb and blueberry crumble is the perfect combination of sweet and tart, offering a delightful homemade treat that's surprisingly easy to make. It's a fantastic option for a quick weeknight dessert or a delightful addition to your weekend brunch spread. This recipe provides a healthy balance of fruit and a comforting crumble topping, making it a delicious and satisfying dessert the whole family will adore. Whether you're a seasoned baker or a beginner in the kitchen, this recipe is perfect for you. Let's get started!
Ingredients:
For the Filling:
- 4 cups rhubarb, chopped (about 2 large stalks)
- 3 cups blueberries, fresh or frozen
- ¾ cup granulated sugar
- ¼ cup all-purpose flour
- 1 tablespoon lemon juice
- ½ teaspoon ground cinnamon
For the Crumble Topping:
- 1 cup all-purpose flour
- ½ cup rolled oats
- ½ cup packed light brown sugar
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ cup (1 stick) cold unsalted butter, cut into small pieces
Instructions:
Get started with the filling:
- Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
- In a large bowl, gently combine the chopped rhubarb, blueberries, granulated sugar, flour, lemon juice, and cinnamon. Mix until everything is evenly coated. Pour the mixture into the prepared baking dish.
Make the crumble topping:
- In a separate bowl, combine the flour, oats, brown sugar, cinnamon, and nutmeg.
- Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
Assemble and bake:
- Sprinkle the crumble topping evenly over the fruit filling.
- Bake for 40-45 minutes, or until the topping is golden brown and the filling is bubbly. If the topping browns too quickly, loosely cover the dish with foil.
- Let the crumble cool slightly before serving. Enjoy warm with a scoop of vanilla ice cream or whipped cream!
Tips for the Best Rhubarb and Blueberry Crumble:
- Don't overmix the crumble topping. Overmixing will result in a tough topping.
- Use cold butter for a flakier crumble.
- Adjust the sweetness to your liking. If your rhubarb is particularly tart, you may want to add a bit more sugar.
- Frozen blueberries work perfectly in this recipe. You don't need to thaw them beforehand.
- Serve warm. This crumble is best enjoyed fresh from the oven, but leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
Variations:
- Add nuts: Toasted pecans or walnuts would be a delicious addition to the crumble topping.
- Use different fruits: Raspberries, strawberries, or blackberries would also be delicious in this crumble.
- Make it gluten-free: Use gluten-free flour and oats for the topping.
- Spice it up: Add a pinch of ginger or cardamom to the filling for extra warmth.
Nutritional Information (per serving, approximate):
This information is an estimate and may vary depending on the specific ingredients used. Nutritional information is best calculated using a nutrition calculator with your exact ingredients and serving size.
- Calories: Approximately 300-350
- Fat: Approximately 15-20g
- Carbohydrates: Approximately 40-50g
- Protein: Approximately 4-5g
This easy rhubarb and blueberry crumble is perfect for satisfying your sweet tooth while enjoying a delicious and healthy homemade dessert. It's a delightful recipe that's perfect for any occasion. Give it a try and let us know what you think!