From the Farm: Recipes
Blueberry Rhubarb Crisp
FOUND IN: Dessert on June 19, 2014
This is one of the easiest of summer desserts, using rhubarb with the bounty of fruits available. Almost any soft summer fruit can be substituted.
Serves 6 - 8
2 1/2 cups rhubarb, sliced 1/2 inch thick
3 cups blueberries (or a mixture with blackberries)
5 pcs candied ginger, thinly sliced
juice of 1/2 orange + 2 tsp grated zest
3/4 cup sugar
2 Tbsp flour
3/4 cup oatmeal
3/4 cup flour
3/4 cup brown sugar
1/2 cup butter, melted
1 tsp salt
1 tsp cinnamon, or more to taste
1/2 cup chopped pecans
Preheat oven to 325° convection or 350° in a regular oven
Combine rhubarb and other filling ingredients and let sit for 5 - 10 minutes.
Blend topping ingredients together, except for the pecans. (They should be reserved.)
Pour fruit/rhubarb mixture into a baking dish. Evenly distribute topping mixture. Put into the oven for 30 minutes or until it is bubbling around the edges. Once filling is bubbling, scatter pecans on top of the mixture and return to the oven for another 5 minutes or until pecans are toasted. Depending on the depth of your baking dish, you may need an extra 10 minutes of baking time. Serve warm with ice cream.