A while back my mother gave me a giant bag of rhubarb and a giant bag of blueberries, and it was taking up room in the freezer. I’ve been thinking for a while what I wanted to make with them. A coffee cake, maybe some muffins, but since it was so substantial, a crumble was best. I still have a ton of fruit left over, so I can experiment with something else later.
Adapted from: Blueberry Rhubarb Crisp with Pistachio Crust
I originally was going to use the pistachios, but when I looked at the $9 bag I scoffed at it, and decided to use the walnuts in my freezer. (by far the BEST crumble related decision I’ve ever made)
I’ve also added some extra vanilla and cinnamon, because you really can’t go wrong with either.
Blueberry Rhubarb Crumble with Walnut Crust:
- 1/3 cup granulated sugar
- 2 tablespoons all-purpose flour
- 2 cups rhubarb
- 2 cups blueberries (about 11 ounces)
- 1 tbsp vanilla extract
- 1/3 cup shelled walnuts
- 3/4 cup unbleached all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar
- 6 tablespoons cold unsalted butter
- 1 tsp cinnamon