Rhubarb Berry Crumble
We know you know. You know we know. We have been slacking on the posts, but fear not our readers, we are definitely picking things up around here. Take this gorgeous Rhubarb Berry Crumble. Summer is definitely here. This is the time when you make Cold Brewed Coffee by batches and drink lemonade by the pitcher. During summer days, we want more fruit in our desserts. This, because, fruit as a dessert is so much refreshing than a chocolate cake.
I had little rhubarb left in the freezer, and just enough strawberries and blueberries to make a medley so rich that you will get seconds. Use a fruit combination you love, for me it was time for the blueberries and strawberries to meet rhubarb in a dessert. I even thought of adding mango, but that will be for a future post.
Now, I modified the original recipe, mixing up the fruit (and increasing its amount as well), adding a bit more sugar as the rhubarb is not as sweet as the rest of them, replaced the butter with coconut oil (absolutely loved the result) and last but not least, added some almonds for a crunch. Later when it was in the oven, I thought about poppy seeds. Mental note taken, as I will try it the next time.
I served this dessert after taking it out of the oven, but if you make it ahead, you can reheat it for a few minutes in your oven so its warm and toasty. Also, make sure to serve it with vanilla ice cream. You will be the star of the party.
Rhubarb Berry Crumble
Recipe adapted from Verses from my Kitchen
1 tablespoon of vanilla sugar (or just plain sugar)
1 tablespoon of all-purpose flour
½ teaspoon of cinnamon
½ teaspoon of nutmeg
1 cup of blueberries
1 cup of diced rhubarb
1 cup of strawberries, cut in half
⅓ cup sugar
½ cup of all-purpose flour
½ cup oats
1 teaspoon of baking powder
pinch of salt
1 egg, beaten
4 tablespoons of coconut oil
¼ cup of slivered almonds
- Preheat oven to 350ºF and place rack in middle.
- Prepare all the fruit and set aside. In a small bowl, mix vanilla sugar, a tablespoon of all-purpose flour, cinnamon and nutmeg. Coat the fruit in this dry mixture and place on ramekins or baking dish.
- Mix sugar, the rest of the flour, baking powder, salt and oats in a bowl. Make a well in the center and add in the beating egg, mix until thoroughly combined. You should be left with bits of mixture that resemble coarse breadcrumbs.
- Sprinkle the mixture and almonds over top of the fruit, and drizzle the melted coconut oil over the crumb mixture. Bake for 40 minutes or until the topping is golden brown and the juice from the berries has bubbled up the sides.
- Wait for it to cool down after taking out of the oven, and make sure to serve with vanilla ice cream.
© 2014, The Foodies' Kitchen. All rights reserved.