Rhubarb and blueberry crisp
How do you tame rhubarb's tartness⁄ It's often attempted in baked pies, tarts and crumbles and sometimes by smothering it with double-fat cream.
Ingredients
3 cups rhubarb, diced
1/2 cup organic grape juice (or substitute ¼ cup sugar combined with ¼ cup water)
1 cup blueberries, rinsed and drained
2 tsp arrowroot flour ½ tsp orange zest
2 drops vanilla essence
pinch of sea salt
Crisp topping
1½ cups unbleached white flour
pinch of sea salt
4 tbsp unsalted butter, softened
1/3 cup organic brown sugar
1 tsp vanilla essence
Method
Pre-heat the oven to 175C.
Place 2 cups of the rhubarb and the grape juice into a pot and simmer uncovered until rhubarb is slightly tender (about 3 minutes).
Combine the other cup of rhubarb with the blueberries, arrowroot, zest, vanilla and salt in a bowl and mix to distribute evenly.
Add to the cooked rhubarb in the pot, and stir for a minute until it thickens. Spoon into individual baking tins or moulds.
To make the topping; whisk together the flour and salt in a clean bowl.
Chop in the butter then add the sugar and vanilla. Rub until the mixture forms large crumbs.
Lightly sprinkle over the fruit and bake 15-20 minutes or until nicely browned.
To serve
Serve with cream of choice.
Makes 6 individual serves
The best recipes from Australia's leading chefs straight to your inbox.
Sign up
