Blueberry Rhubarb Crumble with Candied Starfruit

Sweet and tart, this blueberry rhubarb crumble with candied starfruit is the perfect, delicious dessert.

I was never expecting to create a blueberry rhubarb crumble with candied starfruit, but here we are and I’m not the slightest bit upset about it. :P  In fact, I never would’ve created this recipe had it not been for my weekly secret ingredient stream over on Twitch.  My secret ingredients were starfruit and rhubarb and this is what I created live on stream!  If you’re interested in seeing the recipe development process you can check out my YouTube video about it here.  So really, I have my lovely community over on Twitch to thank for this beauty. :)

My fascination with roasting fruit started with the creation of my Ginger Soy Salmon and Quinoa Bowl with Roasted Mango.  So when I was presented with a starfruit as a secret ingredient on stream, I just couldn’t help myself.  If you’ve never roasted fruit before, the basic things you need are your fruit, an oil, and a little sugar to help with caramelization.  Just make sure you remove the seeds from your starfruit before tossing it in olive oil and brown sugar.

Then, spread the starfruit on a baking sheet lined with a silicone baking mat and roast at 400 degrees Fahrenheit for 20-30 minutes.  To prevent the starfruit from sticking as they cool, use a spatula or fork to lift them from the baking sheet right after removing from the oven.

While the starfruit is roasting, you can prep the rest of the blueberry rhubarb crumble.  Gently mix together the blueberries, rhubarb, granulated sugar, lemon juice, and ground cinnamon in a large bowl.

In a medium bowl, stir together the flour baking powder and salt.  Cut in the butter with a pastry cutter or two forks until the mixture resembles coarse crumbs.  Stir in the brown sugar and rolled oats.

Once the starfruit is roasted, turn your oven temp down to 350 degrees Fahrenheit.  Grease an 8×8″ baking dish, spoon the fruit mixture into the baking dish and top with the crumble.  Bake for 40-50 minutes or until lightly browned.

Let the crumble cool for 10-15 minutes.  Top with the candied starfruit and serve!

If you try this recipe, please be sure to leave a rating and your thoughts in the comments below.  Don’t forget to tag me @HookomOnHealth and use the #HookomOnHealth so that I can see your creations online!  And if you’re interested in participating in my weekly secret ingredient streams, you can join me over on Twitch every Monday starting at 4pm CST.

Please note there are Amazon affiliate links in this post.  While the cost to you is the same, I do earn a small commission on any sales made through the links in this post.  I would never recommend anything that I don’t believe in–thank you for your support!

Print Recipe

Blueberry Rhubarb Crumble with Candied Starfruit

Sweet and tart, this blueberry rhubarb crumble with candied starfruit is the perfect, delicious dessert.

Prep Time20 mins

Cook Time1 hr

Total Time1 hr 20 mins

Course: Dessert

Keyword: blueberry, blueberry rhubarb crumble, candied starfruit, crumble, desserts, rhubarb, starfruit

Author: Amanda Hookom @HookomOnHealth

Ingredients

For the candied starfruit:

• 1 starfruit sliced
• 1 tbsp olive oil
• 1 tbsp brown sugar

For the filling:

• 2 cups rhubarb cut into ~1" pieces
• 2 cups blueberries
• 1/2 cup granulated sugar
• 1 tbsp lemon juice
• 1/2 tsp ground cinnamon

For the crumble topping:

• 1/2 cup all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 4 tbsp cold butter
• 2/3 cup packed brown sugar
• 2/3 cup rolled oats

Instructions

• Preheat oven to 400 degrees Fahrenheit and line a baking sheet with silicone baking mat, parchment paper, or foil.
• In a small bowl, whisk together the olive oil and brown sugar until combined. Toss starfruit in brown sugar mixture and spread evenly onto prepared baking sheet. Roast for 20-30 minutes or until edges of starfruit are golden-brown.
• Reduce oven temp to 350 degrees Fahrenheit and grease an 8x8" glass baking dish.
• In a large bowl, combine rhubarb, blueberries, granulated sugar, lemon juice, and ground cinnamon. Stir gently until fruit is well coated. Spoon into prepared baking dish.
• In a medium mixing bowl, stir together the flour, baking powder, and salt. Cut in butter until the mixture resembles course crumbs. Stir in brown sugar and rolled oats. Sprinkle over rhubarb mixture.
• Bake in preheated oven for 40-50 minutes or until lightly browned. Let cool for 10-15 minutes before serving.
• Garnish with candied starfruit and serve.

Notes

• Mix it up by using strawberries, blackberries, or raspberries instead of (or in addition to) blueberries.
• Try drizzling it with caramel syrup for an added dash of flavor.
• Store leftovers in an airtight glass container in the refrigerator for up to 1 week.