I got my first order From the Farmer this week and dove right into the basket. I saw the rhubarb and immediately thought to make a crumble.
Filling:
3 cups Wyman's Wild Blueberrie
2 cups fresh rhubarb From the Farmer
1 cup sugar
2 tablespoons cornstarch
1 teaspoon pure vanilla extract
Pinch of salt
I like to do my chopping on my new Chef Sleeve so I can see my ipad while I'm cooking. Preheat the oven to 375 degrees F. Prepare the topping.
In a large bowl, toss the rhubarb and blueberries with the sugar, cornstarch, vanilla and salt. Pour into a 8-inch dish. (I like Le Creuset.)
Topping:
1/2 package (9 ounces) yellow cake mix
1 tablespoon ground cinnamon
1/4 cup butter, melted
Whipped Cream
Combine cake mix, cinnamon, and butter in a mixing bowl. Mix until crumbly. Sprinkle mixture over the fruit.
Bake 35-40 minutes. Serve warm with whipped cream.
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