Blueberry Rhubarb Crisp

ADDITIONAL CONTRIBUTORS Dane Feldman

By Dane Feldman

Photo by Dane Feldman.

I am extremely ecstatic to finally say that it is farmer’s market season. In my area of New Jersey, the farmer’s markets have just started to open and I made sure to capitalize on the opportunity. A good deal of the fruits and vegetables available now won’t be in just a few short weeks, including rhubarb, which has one of the shortest seasons of all. I’d suggest getting your hands on fresh rhubarb before it is too late.

What you’ll need for the topping:
1 stick margarine
1/4 cup whole wheat flour
1/2 cup unbleached flour
1/2 cup turbinado sugar
3 tsp cinnamon

Directions:
Slice the margarine. Combine margarine, flour, sugar, and cinnamon in a bowl. Mix with your hands until it forms a ball. Refrigerate for 1 hour.

What you’ll need for the filling:
1 lb rhubarb
2 1/2 cups blueberries
3 tbsp unbleached flour
1 tbsp whole wheat flour
1/2 cup turbinado sugar
1 tsp cinnamon

Directions:
Preheat oven to 375.

Wash, trim, and cut the rhubarb into chunks. Toss the rhubarb chunks and blueberries in a bowl with the flour, sugar, and cinnamon.

Spray a glass baking dish with canola oil. Lay the rhubarb chunks and blueberries evenly in the bottom of the baking dish. Then, remove the topping from the refrigerator and roughly crumble it with your hands over the fruit in the dish. Make sure it is coated evenly before placing in the oven. Bake for approximately 30 minutes and cool before serving.

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