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)
Speaking of dogs: Here’s Miss Gab feeling much better after her wretched and frightening response to her leptospirosis vaccine. She’s now snarfing down her canned + kibble food…after nearly 10 days of barely touching anything I fixed for her. Notice Tucker near her in the background. (above)
The oatmeal topping with the pastry cutter– or you could use the beautiful tools called fingers, a food processor, or even two knives, (above)
Pouring the topping onto the fruit… (above)
All hot and bothered–done, I mean. (above)
BLUEBERRY-RHUBARB CINNAMON CRISP
serves 10 This recipe can be cut in half and baked in a 1 1/2 – 2-quart casserole or pan.
Preheat oven: 375 degrees Fahrenheit. Grease a 9×13 casserole or metal baking pan (about 3 quarts)
- 7 cups sliced rhubarb (cut into 1/2-inch pieces) –approximately 2 pounds
- 4 cups fresh or frozen blueberries
- 1 cup sugar
In a large bowl, mix the fruit with the sugar and let rest 10 – 15 minutes. Pour into a colander and briefly drain. Return the fruit to the bowl and stir in…
- Juice of 1/2 lemon
- 2 tablespoons all-purpose flour
Tip the fruit mixture out into the casserole or pan, spread evenly, and then make the topping:
- 1 stick (1/4 pound) cold, salted butter
- 1 cup all-purpose flour
- Pinch of sea salt
- 1/2 teaspoon cinnamon
- 1/2 cup EACH white granulated sugar and brown sugar
- 1 1/2 cups old-fashioned oats
- 1/2 cup pecans or walnuts, optional
- 3 tablespoons melted butter, optional
In a large bowl, mix together all of the ingredients except the melted butter. Cut the butter into the dry ingredients until well combined — big crumbs — using a pastry cutter, your fingers, two knives, or pulsing slowly in a food processor fitted with a steel blade.
Spoon the flour mixture evenly onto the fruit and, if desired, drizzle with the additional 3 tablespoons of melted butter. Place casserole or pan on a large rimmed baking tray.
Bake 35 – 45 minutes or until the topping is browned and the fruit is bubbling up through or around the crisp. Let crisp cool on a rack 15 minutes before serving warm, at room temperature, or cold with a scoop of vanilla ice cream.
Store tightly covered on the counter for up to 2 days or in the refrigerator for up to 5 days.
Sing a new song, enjoy your loved ones — including your dogs –,
(left: Miss Gab almost asleep next to our bed.)
2 thoughts on “Blueberry-Rhubarb Cinnamon Crisp”
Pingback: Rhubarb-Raspberry Almond Crisp or Stewed Rhubarb with Greek Yogurt | More Time at the Table
Pingback: WHAT’S FOR DINNER? Solved for the Whole Summer!! – More Time at the Table