Rhubarb Blackberry Crumble
This particular rhubarb Crumble is special for two reasons. The first is, it also contains Marion Blackberries which are absolutely incredible with Rhubarb. Although I think Rhubarb is a standalone delicacy needing no additional accompaniments.
You see I was a pretty fortunate kid. I had the opportunity to visit my grandmother (affectionately known as Raisin) in the Central Coast of California. What made me even more fortunate is that she has a fabulous Meyer Lemon tree and a patch of rhubarb that we would use to make sauce, rhubarb custard pie (family recipe that is divine), and other tasty treats. This brings me to the second reason that that rhubarb crumble is so special, today happens to be Mother’s Day. While I am not fortunate to be with any of the women in my life that helped me become me, I can bake a tasty treat that will remind me of our good times together.
Not only do I have a grandmother (Raisin) that I adore, but I have a wonderful mother, mother-in-law, aunts, sister-in-law, cousins, and numerous friends that have filled so many roles for me in my life. From these extraordinary women I have inherited my sense of humor, cooking skills, fashion sense, and resistance to being anything other than myself. (You will notice that athletic ability has been omitted from the list. This was intentional and not an oversight.) My life story could never be told without each and every one of my family, and friends that are just like family to me. My heart would never have been complete without each and every one of them. There are hardly enough words to express my gratitude for these incredible, powerful, strong, beautiful women. Happy Mother’s Day to my mom and all the grandmas, mothers, aunts, sisters, cousins, and friends out there!
This recipe was adapted from a recipe on the back of Stahlbush Island Farms frozen rhubarb. I have adapted the recipe a bit for my own personal preference and I encourage you to do the same. Crumbles are incredibly forgiving, and come together quickly. If you are looking for some more easy dessert ideas look no further!
RHUBARB BLACKBERRY CRUMBLE (1-10” pie)
- 10 ounces rhubarb, frozen
- 10 ounces blackberries, frozen (could use any kind of berry)
- 1 stick (1/2 cup) pastured butter, slightly softened
- 1 cup + 2 tablespoons whole wheat flour
- 1 cup + 2 tablespoons raw cane sugar
- 1 teaspoon flax seed powder
- ½ teaspoon cinnamon
- 1/2 cup old fashioned oats
Preheat oven to 350°F. Pour frozen rhubarb and berries into 10” glass pie pan or 9” baking dish. Sprinkle 2 tablespoons flour and 2 tablespoons sugar over berries and rhubarb and toss together until slightly blended.
For crumble topping: In separate mixing bowl, add 1 cup flour, 1 cup sugar, falx seed powder, cinnamon and butter. Using a pastry cutter or fork, mash butter into flour and sugar until pea-size crumbs form. Stir in oats. Spread crumbly toppings over rhubarb and berries. Cover edge of the pan with a foil strip to prevent crust from becoming too dark. Bake for 50 minutes or until topping is golden brown and fruit is bubbling.
Reader Comments (2)
What a lovely tribute to the women in your family. Honestly, I've looked at rhubarb for years and have only tried it once when I was very young. This sounds so fabulous!
Oh my gosh thank you Kelly! Rhubarb is one of my favorite things ever. Another simple family favorite is to chop it up, cook it down with a little (very little) liquid, fruit juice, water, whatever, and add a little cinnamon, and sugar as desired. It makes a nice little sauce that could stand alone, or mix with applesauce to stretch it a bit. Glad you like it!
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