Blueberry Rhubarb Crumble with Candied Starfruit
Sweet and tart, this blueberry rhubarb crumble with candied starfruit is the perfect, delicious dessert.
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.