A generous serving for two made with juicy roasted rhubarb and blueberries, topped with a crunchy, buttery crumble. Later in the season you can use regular rhubarb but may need to up the sugar quantity to match it's slightly more tart flavour.
Ingredients
For the fruit
175g forced pink rhubarb, sliced into 1cm cubes
100g blueberries, fresh or frozen
juice of ½ small lemon
1 tbsp light brown muscovado sugar
¼ tsp grated fresh ginger
For the crumble
45g wholemeal or wholemeal spelt flour
35g unsalted butter
40g rolled oats
1 tbsp light brown muscovado sugar (or more if you like a sweeter crumble)
1 heaped tbsp flaked almonds
pinch ground ginger
pinch salt
Instructions
Preheat the oven to 180 degrees C/160 degrees C fan.
In a small baking dish, toss together the rhubarb, blueberries, lemon juice, sugar and ginger until the fruit is evenly coated. Spread in an even layer.
In a medium bowl, combine the flour and butter, rubbing lightly with your fingertips until you have a breadcrumb-like consistency. Mix in the oats, sugar, almonds, ginger and salt until combined.
Scatter the crumble mixture over the fruit (there's no need to pack it down) then bake for about 35 minutes until the fruit is bubbling and the crumble crisp and golden.
Allow to stand for 5 - 10 minutes then divide between two bowls or share straight from the dish. I like mine with a scoop of vanilla ice cream but serve with custard or cream if that's your preference.
Recipe by thelittleloaf at http://www.thelittleloaf.com/2015/01/26/rhubarb-blueberry-crumble/