Dessert
Rhubarb and Blueberry Crumble
Blueberry and Rhubarb crumble with an sweet oat crumble topping. The perfect spring dessert, delicious served with vanilla custard.
Method
- Preheat the oven to 190°C/170°C fan.
- 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.
- 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.
- 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.
