Is there anything more lusciously sumptuous than baked sweet and sour fruit with something crunchy on top and a scoop of ice cream upon which to dream? Maybe you’d say crème brûlée or, if you were a chocolate hound, tender creamy, richly suffocating brownies. (Not that I don’t love either one.) But I’m not sure you’d be right. Fruit is real stuff compared to egged sweet cream or flour and melted chocolate. What’s better — or more real — than rhubarb? Blueberries?
Aside: Sliced rhubarb, uncooked, as well as blueberries, freeze very well. Pack tightly in well-sealed containers and freeze for 10-12 months. You can have rhubarb crisp or blueberry pie for Fourth of July or Thanksgiving–even Christmas.
Before the recipe, here’s a little photo story….
A chop of the rhubarb, a mix with blueberries, a little sugar and…a rest to drain off the liquids… (above)
Into a buttered casserole awaiting its topping as a dog waits for supper…(above) Continue reading “Blueberry-Rhubarb Cinnamon Crisp”