Pinned it AND Did It 4

I picked up my first box of fresh produce from the CSA farm last week, about three weeks earlier than usual.  But then nothing has been usual about our spring this year.  

The goodies included a few stalks of rhubarb, asparagus, spinach, winter storage potatoes, and fresh herbs.  The spinach and asparagus were devoured as soon as possible after getting it all unpacked but the rhubarb was put on hold until I had time to decide what to whip up with it.  Last year I baked up a blueberry-rhubarb concoction, probably a crumble or brickle or cobbler or something like that.  I couldn't remember exactly what it was but I DO remember how delicious it was.  I give you this year's version of Blueberry-Rhubarb Crumble. 

Chopped rhubarb, frozen blueberries, sugar, flour

I made a smaller version of the original recipe as I only had half the called for rhubarb. 

Combine chopped rhubarb, frozen blueberries, sugar and flour and pour into greased baking dish.

 I used an 8" square dish for my downsized crumble.

Oatmeal, brown sugar, flour, nutmeg, cinnamon, cold butter.

For the crumbly topping, combine brown sugar, oats, flour, nutmeg and cinnamon in mixing bowl.

Oh, look! It's the same pink alien hand that helps the Pioneer Woman with her kitchen tasks!

Cut in the cold butter with a pastry blender or two forks until it is incorporated evenly into the dry ingredients.

 Spread the topping over the fruit filling. Bake at 350º.

 The Crumble will come out all bubbly and brown on top.

This picture doesn't do it justice.  The Crumble is more appetizing than it appears here.  

Blueberry and rhubarb make such a delicious duo.  

Blueberry-Rhubarb Crumble

Ingredients

• 6 cups fresh or frozen unsweetened blueberries
• 4 cups diced fresh or frozen rhubarb
• 1 cup sugar
• 1/4 cup all-purpose flour
• TOPPING:
• 1 cup quick-cooking oats
• 1 cup packed brown sugar
• 1/2 cup all-purpose flour
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 1/2 cup cold butter
• Whipped cream, optional

Directions

• In a large bowl, combine the blueberries, rhubarb, sugar and flour. Transfer to a greased 13-in. x 9-in. baking dish.
• For topping, in a large bowl, combine the oats, brown sugar, flour, nutmeg and cinnamon; cut in butter until crumbly. Sprinkle over fruit mixture.
• Bake at 350° for 45-55 minutes or until the fruit is bubbly and topping is golden brown. Let cool for 10 minutes. Serve warm; dollop with whipped cream if desired. Yield: 12 servings. 

Recipe adapted from  Taste of Home