Rhubarb & Blueberry Crumble
I just can’t get enough of rhubarb. Crumble form is my fave way to eat it and mixed with blueberries it is just a delight! This crumble is not super sweet, so toss the rhubarb in a bit more sugar if you have a sweeter tooth. Serve it with ice cream, mascarpone or cream. Go all three! I would never judge you, you deserve it! xx
Ingredients
(Serves 4)
Crumble
500g rhubarb, sliced 2cm
1 & 1/2 cups frozen blueberries
3 Tbsp caster sugar
1 Tbsp cornflour
Topping
1 cup flour
1 cup oats
1/3 cup caster sugar
1/2 tsp cinnamon
125g butter, melted
1 tsp vanilla
Serve It - No need for measures here, shovel away!
Vanilla ice cream
Mascarpone
Cream
Prep It
Preheat oven to 170°c.
Chop rhubarb 2cm.
Combine rhubarb and blueberries in a medium baking dish. Add first measure of sugar and cornflour and toss well.
Crumble It
Make the topping (very easily, no rubbing butter here) by combining flour, oats, sugar and cinnamon in a bowl. Melt butter and add to bowl along with vanilla and mix until a rough mixture forms with no streaks of dry flour.
Bake It
Sprinkle topping over rhubarb blueberry mix and bake in the oven, until bubbling and golden, about 1 hour.
Eat It
with any of the suggested creamy gods listed above!