Sunday, September 14, 2008

Double Berry Rhubarb Crumble

Bubbly filling and a golden brown topping!! I can't wait to try this tonight!!

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I used my traditional crumble recipe (below) with a few swap-outs. 

  • 1 lb rhubarb, diced
  • 3 ounces frozen blueberries
  • 3 ounces frozen fresh cranberries

I combined the fruit, sugar, and flour in a medium saucepan and brought to a simmer.  This took about 15 minutes and produce a nice thick fruity mixture.

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I then proceeded with the crumble topping and instructions posted here (double click to enlarge recipe image).

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