Blueberry Rhubarb Crumble

Spring is here and the rhubarb is ready for harvest. Crisps and crumbles are the best way to eat this bitter plant and turn it into a real treat. You can substitute strawberries for blueberries in this recipe and it will turn out fantastic as well. Let’s make this fantastic desert and enjoy springtime.

Fair warning: You may not be able to find rhubarb where you live. They had it locally for $5 a lb and it was considered “yankee food” when I lived in the southern United States. If you live somewhere where it grows, you probably know someone who has too much and wants to share.

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Recipe:
Crumble
2 cups flour
3/4 teaspoons baking powder
3/4 cup brown sugar
1 and 1/2 sticks salted butter (or add 3/4 teaspoon salt if using unsalted)
2 large egg yolks
1-2 tablespoons of apple cider vinegar (may need more to get the right consistency.

Fruit filling
4 cups rhubarb
2 cups blueberries
1/3 cup sugar
1 tablespoon cornstarch or tapioca starch

Mix the fruit sugar and cornstarch and set off to the side.

Mix all of the dry ingredients for the crumble until combined. Then add grated frozen butter and mix together with your hands. Next, add egg yolks and apple cider vinegar. Mix that together until the mixture crumbles. You may need to add more apple cider vinegar to get the right consistency.

Put half of the crumble in a layer on the bottom, add the fruit filling, then crumble the remaining crumble on top. Bake at 375 degrees F until the filling bubbles and the crust is golden brown.

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