Google Amy's Cooking Adventures: Blueberry-Rhubarb Crumble {for two!}
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Wednesday, July 4, 2012

Blueberry-Rhubarb Crumble {for two!}




Happy Independence Day!  Today I am so happy to {finally} be able to join in the fun of the Holiday Recipe Club!  In this fun club, members cook up fun recipes for holidays (worldwide) and must include at least one of three assigned ingredients.

For the 4th of July, the three ingredients were: blueberries, BBQ sauce, and whipped cream.  When I saw that list, I knew I was going to make dessert!

This lovely crumble is so delicious, it speaks for itself.  All of the ingredients work is perfect harmony!  You may be asking why I chose to do a blueberry-rhubarb crumble.  Well…blueberries are expensive and rhubarb grows in my garden!  If you aren’t a rhubarb fan, replace it with more blueberries.


Blueberry-Rhubarb Crumble {for two!}
Adapted from Texanerin Baking

Filling
1 cup fresh blueberries
1 cup rhubarb, thinly sliced
Juice from ½ lemon, about 1 ounce
1 tbsp whole wheat flour
2-3 tbsp white sugar

Crumble Topping
½ cup old fashioned oats
1 tbsp whole wheat flour
1 tbsp brown sugar
½ tsp cinnamon
Pinch of salt
1 tbsp canola oil
1 tbsp honey
1 tsp pure vanilla extract

Whipped Cream
1 cup heavy whipping cream
2 tsp pure vanilla extract
2 heaping tbsp powdered sugar



Preheat the oven to 350 degrees F.  Spray two 1-cup ramekins with nonstick spray.

In a medium sized bowl, mix together the filling ingredients and set aside.

In a separate bowl, combine the crumble topping ingredients.  Mix with a fork until the ingredients are well combined.

Divide the filling evenly between the two ramekins and then add the topping.

Place the ramekins on a baking sheet and bake for 25-30 minutes or until the topping is golden brown and the fruit is soft.  Place the tray on a wire rack to cool.

Meanwhile make the whipped cream.  Pour the heavy cream and the vanilla into a large mixing bowl.  Beat the cream with a hand mixer fitted with the whisk attachment until the cream thickens, about 3 minutes.  Add the powdered sugar and continue beating until soft peaks form.  Refrigerate for up to 4 hours or use immediately.

Top the crumble with whipped cream and serve.

Serves 2


11 comments:

  1. I may have to double this and make it for four! ;)

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  2. Oh yum, those blueberries look gorgeous! I love a crumble, but have never had a blueberry version before. Will ahve to try it!

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  3. Crumbles (cobblers, crisps) are super easy to make and perfect for a July 4th cookout! Love the combo of rhubarb and blueberries.

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  4. Yum! I love crumbles and have had strawberry rhubarb but never blueberry rhubarb-sounds fab!

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  5. Love that this serves only 2 - it's great for portion control. And cute ramekins!

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  6. How perfect that this serves two. Have never had blueberry with rhubarb but now I want to try.

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  7. It is a lovely recipe. I wouldn't have though of blueberry and rhubarb combination :)

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  8. What a delicious recipe! Pinning so I can make it at a letter date. Thanks for linking up!

    Julie

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  9. Your crumble looks amazing! Love the colors of the blueberries!!

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  10. This crumble looks seriously delish, I love the flavours and look :D

    Cheers
    Choc Chip Uru

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  11. This looks really good. :) I like strawberry and rhubarb, so I bet I would like this.

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