Recipe Blueberry and Rhubarb Crumble

As soon as blueberries and rhubarb are in season, there's nothing more satisfying than baking them into a simple blueberry and rhubarb crumble and enjoying it warm with a scoop of melted vanilla ice cream.

Prep Time: 10 minutes
Cook Time: 30 minutes
Serves: 8

INGRÉDIENTSFor the topping

• 3 cups blueberries
• 3 cups diced rhubarb
• 1/4 cup granulated sugar
• 3 tablespoons all-purpose flour

For the Dough

• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/2 tablespoon baking powder
• 1/2 teaspoon kosher salt
• 1/8 teaspoon baking soda
• 5 tablespoons cold, cubed, unsalted butter
• 1/2 cup whole milk, plus extra for brushing.
• 2 tablespoons coarse sugar or turbinado sugar

PRÉPARATION

1. Preheat oven to 200°C (400°F).
2. In a large bowl, combine the blueberries and rhubarb with the sugar and flour until well coated. Pour the filling into a buttered gratin dish (approximately 2 liters and 4 to 5 cm deep). Set aside. Prepare the dough by mixing the flour, sugar, baking powder, salt, and baking soda in a bowl. Cut in the butter with a pastry cutter or your fingertips until the mixture resembles coarse sand. You can also use a food processor. Add the milk and mix gently until a sticky
   1. Preheat the oven to 200°C (400°F).
   2. In a large bowl, toss the blueberries and rhubarb with the sugar and flour until well coated.
   3. Pour the filling into a buttered baking dish (about 2 liters and 4 to 5 cm deep).
   4. Set aside.
   5. Prepare the pastry by combining the flour, sugar, baking powder, salt, and baking soda in a large bowl.
   6. Cut in the butter with a pastry cutter or your fingertips until the mixture resembles coarse sand.
   7. Alternatively, you can use a food processor.
   8. Add the milk and mix gently until a sticky dough forms; do not overwork the dough.
   9. Drop large spoonfuls of batter over the fruit in the dish.
   10. Lightly brush the batter with milk and sprinkle with sugar.
   11. Bake for about 30 minutes, or until the fruit filling is bubbling and the biscuits are puffed and golden brown.
   12. Let cool to room temperature for about 25 minutes.
   13. Serve warm with vanilla ice cream.
   
   Notes
   If you are making the cobbler ahead of time, you can reheat the dessert in a 175°C (350°F) oven. dough forms; do not overwork it. Drop large spoonfuls of dough over the fruit in the dish. Lightly brush the dough with milk and sprinkle with sugar. Bake for about 30 minutes, or until the fruit filling is bubbling and the biscuits are puffed and golden. Let cool at room temperature for about 25 minutes. Serve warm with vanilla ice cream. Notes: If you are preparing the cobbler in advance, you can reheat the dessert in a 175°C (350°F) oven.