A couple of days ago, I spotted some really gorgeous rhubarb in the grocery store. Inspired by your responses to my rhubarb query, I decided to buy it. And some blueberries. And some whipped cream. Yummmm.
To make this crumble, all I did was first combine the rhubarb and blueberries (it came out to about 2 cups each) in a large bowl with about half a cup of sugar, a sprinkle of cinnamon, 2 tbsp flour, and a splash of orange juice.
In a second bowl, I combined 1 cup rolled oats with 1/2 cup packed brown sugar, and 1/4 cup flour (all measurements are approximate), and then crumbled half a stick of butter through it all (make sure that the butter is evenly distributed for best results).
You’re supposed to put some of the oatmeal mixture into the bottom of your baking dish and bake that at 350F for 10 minutes or so before adding the rhubarb/berry mixture and topping with the rest of the oatmeal mixture…but I didn’t do that. What can I say? It was getting on towards Grey’s Anatomy hour, and I wanted some crumble sooner rather than later. So I just poured in the fruit, topped it with the crumble, and baked at 350 for about 50 minutes.
And obviously I served it in vintage teacups.
If You Like This, Try These:
Unscrewupable Apple Pie; Raspberry Oat Loaf Cake; Lemon Sorbet Cups
