Blueberries and Rhubarb really does create Bluebarb!
I love seeing this word used this time of year when you can find local blueberries and rhubarb in markets and in grocery stores or maybe even in your backyard! So it inspired me to make one of my favourite desserts with these two ingredients. Needless to say after serving it for after dinner dessert, I happily enjoyed some leftovers for breakfast!
I love this combination-blueberry rhubarb (hence the title)! It’s not something I have made often but decided it was a must to make. I needed to trim some rhubarb to make way for the young stalks growing underneath and I also had lots of blueberries to use up as well. With guests coming for dinner it was a perfect opportunity to get true opinions. I think serving this with some vanilla yogurt or ice cream would only enhance your sweet tooth’s experience.
Makes 8 servings
3 cups (750 mL) chopped fresh rhubarb
3 cups (750 mL) fresh blueberries
2 tbsp (30 mL) orange juice
2 tbsp (30 mL) all purpose flour
1/3 cup (75 mL) packed light brown sugar
1 tsp (5 mL) ground cinnamon
3/4 cup (175 mL) quick oats
1/2 cup (125 mL) packed light brown sugar
1/3 cup (75 mL) all purpose flour
1/3 cup (75 mL) butter, melted slightly
In an 8 inch (1.5 L) square baking dish stir together rhubarb, blueberries, orange juice, flour, sugar, cinnamon and salt.
Topping: In a small bowl, stir together oats, sugar and flour. Drizzle over butter and stir until well combined. Spoon and spread evenly over top of fruit.
Bake in 350 F (180 C) oven for about 45 minutes or until fruit is bubbly and starting to thicken and crisp topping is golden. Let cool before spooning out to enjoy.
Tip: Melt butter slightly in the microwave so it’s softened and easy to work into the topping mixture.