blueberry rhubarb crumble
May. 28th, 2015 10:28 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
pauraque_bkFor some reason I never had rhubarb before I moved to Vermont. It doesn't seem as popular on the west coast. Maybe it doesn't grow there? Some people where I live now have it growing in their yard like a weed. Anyway, this was dessert last night, pieced together from a few different recipes:
Blueberry Rhubarb Crumble
Filling ingredients:
5 cups blueberries
3 cups chopped rhubarb
1 1/2 cups white sugar
1 teaspoon cinnamon
4 tablespoons cornstarch
Topping ingredients:
2 cups vanilla wafer cookies (I measured them before I crushed them, not sure of the volume after crushing)
1/3 cup butter, melted
Steps:
1. Preheat oven to 375 F.
2. Heat the filling ingredients in a pot until the fruit releases some liquid (might want to add a little water to get it started if the blueberries aren't frozen), then bring it to a boil and reduce to a simmer for about 10 minutes, until it's the consistency of pie filling.
3. Meanwhile, crush the cookies into coarse crumbs (I used a ziplock bag and a rolling pin), transfer them to a bowl, then mix in the melted butter.
4. Pour filling into a 9 inch square nonstick or greased baking pan. (May want to get the pot in the sink right away, since this stuff gets really sticky when it dries.) Spread topping over the filling and smooth it out lightly so it doesn't sink in.
5. Bake 20-25 minutes or until the crust is done and filling is bubbling. Let cool at least 10 minutes before eating. Serving with vanilla ice cream is optional, but recommended!
Substitutions:
I've made that crust with gluten free vanilla wafers and margarine before, still works and tastes great. You can also make the whole thing as a pie, reducing the filling as needed, but the pieces won't stay together as neat triangles or anything.
The fruit you use and the proportions can be varied however you want — I've included apples and pears before, and other berries should work too. Some people do a 100% rhubarb crumble or pie, but that is eye-wateringly tart to me unless you increase the sugar.
Crossposted from Dreamwidth. Feel free to comment wherever you're comfortable.
Blueberry Rhubarb Crumble
Filling ingredients:
5 cups blueberries
3 cups chopped rhubarb
1 1/2 cups white sugar
1 teaspoon cinnamon
4 tablespoons cornstarch
Topping ingredients:
2 cups vanilla wafer cookies (I measured them before I crushed them, not sure of the volume after crushing)
1/3 cup butter, melted
Steps:
1. Preheat oven to 375 F.
2. Heat the filling ingredients in a pot until the fruit releases some liquid (might want to add a little water to get it started if the blueberries aren't frozen), then bring it to a boil and reduce to a simmer for about 10 minutes, until it's the consistency of pie filling.
3. Meanwhile, crush the cookies into coarse crumbs (I used a ziplock bag and a rolling pin), transfer them to a bowl, then mix in the melted butter.
4. Pour filling into a 9 inch square nonstick or greased baking pan. (May want to get the pot in the sink right away, since this stuff gets really sticky when it dries.) Spread topping over the filling and smooth it out lightly so it doesn't sink in.
5. Bake 20-25 minutes or until the crust is done and filling is bubbling. Let cool at least 10 minutes before eating. Serving with vanilla ice cream is optional, but recommended!
Substitutions:
I've made that crust with gluten free vanilla wafers and margarine before, still works and tastes great. You can also make the whole thing as a pie, reducing the filling as needed, but the pieces won't stay together as neat triangles or anything.
The fruit you use and the proportions can be varied however you want — I've included apples and pears before, and other berries should work too. Some people do a 100% rhubarb crumble or pie, but that is eye-wateringly tart to me unless you increase the sugar.
Crossposted from Dreamwidth. Feel free to comment wherever you're comfortable.
