Monday, May 21, 2012

Blueberry Rhubarb Crisp

I know I have ranted about blueberries in the past, but if you can't pick your own wild buy the frozen wild from either Trader Joe's or Safeway's "O" brand.  Do not buy those dreadful grape sized flavorless gritty things that the markets try to pass off as blueberries, you are doing yourself a grave disservice if you do.  Call me a blueberry snob, I fit the profile.

That said, Rhubarb is in season.  That is one of those love it or hate it plant materials.  I love it. I remember getting a bit stalk as a kid and a bowl of sugar and eating it raw as a kid on my grandma's farm.  It was quite the treat.  And the things she would bake up with it were simply amazing and whenever I make it now it brings me right back to their kitchens.

Rhubarb is a very tart, stringy and tough stalk.  It does need to be pre-cooked, or at least that is how I remember it being done as a kid.  As it is very acrid I'd suggest you use a non-reactive pan when cooking it so you don't pick up any metallic aftertastes. Pre-cooking also tenderizes it so it will be perfectly tender to the tooth in your baked goods.

Blueberry Rhubarb Crisp

  • 3 stalks (about 2 c) diced rhubarb
  • 1 12 oz package frozen wild blueberry
  • 1 c water
  • 1 c sugar
  • 2 T corn starch
  • 1 1/2 c oat meal
  • 1/2 c flour
  • 1/2 c brown sugar
  • 1/4t cinnamon
  • 1/2 c butter melted

Combine rhubarb, sugar and water in sauce pan.  Bring to boil, stirring until sugar is dissolved.  Simmer 5 minutes.  Remove from heat, cover and cool to room temperature.
Toss blueberries with corn starch.  Fold in rhubarb mixture.  Put into an 8"X8" baking pan
In mixing bowl with paddle attachment mix oat meal, flour,cinnamon and brown sugar until blended.  Slowly pour in butter with mixer on slow speed.  Mix until it resembles course sand.  Sprinkle mixture over fruit.  Put in 350F oven and bake 35-40 minutes until bubbly and top is browned.

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