dessert
Rhubarb and Blueberry Crumble
Info
Blueberry and Rhubarb crumble with an sweet oat crumble topping. The perfect spring dessert, delicious served with vanilla custard.Ingredients
Method
Ingredients
- 25g butter
- 800g rhubarb, sliced into 3cm pieces
- 400g frozen blueberries
- 1½ tsp Bart ground cardamom
- 1½ tsp Bart ground ginger
- 175g golden caster sugar
- 30g plain flour
Topping
- 140g oats
- 275g demerara
- 275g plain flour
- 2 tsp ground cinnamon
- 210g cold butter, cubed
To serve
- Vanilla custard
Method
1. Preheat the oven to 190°C/170°C fan.
2. Heat the butter in a large sauce pan over a medium-high heat. Add the rhubarb, blueberries, cardamom, ginger, sugar, and flour. Bring to a simmer and cook for a further 4-5 minutes, stirring often. Remove from the heat and tip into a 25cmx20cm baking dish.
3. For the topping, mix the flour and cinnamon in a large bowl. Add the butter and rub in with your finger tips until the mixture becomes crumbly. Stir in the oats and sugar then sprinkle evenly over the fruit, using a fork to ensure the topping is evenly spread out.
4. Bake for 40-50 minutes, or until the the topping is golden brown. Let cool for 10 minutes before serving. Enjoy warm with a dollop of custard, if desired.
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