Rhubarb and blueberry crisp

all details

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.

Rhubarb and blueberry crisp
Photo: Eddie Jim

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

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  • Course - Dessert

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