I have been dying to go to Detroit’s Eastern market for years. Detroit is only about 45 minutes away from us, but the task of going there always seems daunting. The city is crazy large and I have a lot to learn about all of Detroit’s nooks and crannies. I have a post for later this week on our Eastern Market adventure, but I mention it because it’s where this beautiful rhubarb came from. The early rhubarb shoots at our local farmer’s market were light pink and pale celery green with a shelf-life of one day before they were limp and unusable. THIS rhubarb is what I’m talking about. The prettiest shades of pink and green and it was $2 a bunch!
I sadly did not buy enough rhubarb to make this an all-rhubarb crumble and decided to throw in some fresh blueberries I had in the fridge. I know rhubarb purists might be disappointed, but I have to say I really enjoyed the combination.
As is the way with Jamie desserts, this is barely sweet. There is a little sugar to heighten the flavors, but the star of the show is definitely the fresh rhubarb and blueberries. I changed Jamie’s crumble topping to my favorite crumble recipe below because his topping seemed to get a bit doughy and I like crunchy buttery bits! Follow the link to Jamie’s recipe if you’d like the original.
P.S. I made whipped cream for a Father’s Day dessert I was making at the same time and I stole a dollop for my first bite of warm crumble. It was a very good idea.
Recipe: Rhubarb Blueberry Crumble
Filling recipe adapted from Jamie Oliver
You can easily make this an all-rhubarb recipe, as well. Nix the blueberries and use 2.2 pounds or roughly 10 stalks of rhubarb. Cook all of the rhubarb in the pot at the same time.
1 lb. rhubarb (or about 5 stalks), trimmed and cut into large chunks
1.2 lbs. blueberries (or 4 cups)
1/3 C. brown sugar
1 orange, zested and juiced
3/4 stick or 6 T. unsalted butter, melted
1/4 C. granulated sugar
1/4 C. brown sugar
3/4 t. cinnamon (optional)
1/4 t. kosher salt
1 C. plus 2 T. all-purpose flour
1. Preheat oven to 350 degrees F. Grease an 8×8 or 9×9 square pan.
2. Place the rhubarb, brown sugar, orange zest and orange juice in a medium pot. Cover and bring to a boil over medium-high heat. This will only take a few minutes because there isn’t much liquid. Remove the lid and cook for 2-3 minutes or until the rhubarb is soft. Turn off the heat and stir the blueberries into the hot rhubarb mixture. Pour fruit mixture into the prepared pan.
3. Prepare the crumble topping. Whisk together the melted butter, sugars, cinnamon and salt until smooth. Add flour and using your fingertips combine until little nuggets of crumb topping form. Sprinkle the crumb topping over the warm fruit in the prepared pan. Bake for 25-35 minutes. The fruit should be bubbling and the crumble should be golden brown. This is delicious with barely sweetened whipped cream (1 pint heavy whipping cream with 1 T. granulated sugar).