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Rhubarb Blueberry Crumble, with Lemon Mascarpone

A warming dish that satisfies your sweet tooth during the colder months of the year.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 6 people
Ingredients Method

Ingredients
  

  • 2 C rhubarb, chopped
  • 2 C blueberries, frozen
  • 7 tablespoon caster sugar, divided
  • ¼ C water
  • 1 teaspoon vanilla extract
  • ½ C rolled oats
  • 50 g butter, divided
  • ⅓ C plain flour
  • ¼ teaspoon ground cinnamon
Lemon Mascarpone
  • 250 g mascarpone
  • 2 tablespoon caster sugar
  • 2 tablespoon lemon juice, plus zest

Method
 

Rhubarb and Blueberry Crumble
  1. Preheat the oven to 180℃. In a large pot, melt 20g butter, add the chopped rhubarb and cook it down on a low heat for about 10-12 minutes, or until the rhubarb begins to soften.
  2. Add the blueberries, water, 4 tablespoon caster sugar, and vanilla extract and cook down on low heat until it starts to simmer and the mixture starts to thicken, about 15-20 minutes. Then remove from the heat.
  3. In a medium size mixing bowl, place the flour, 3 tablespoon caster sugar, cinnamon and rolled oats and cubed butter and rub the butter into the dry ingredient mixture.
  4. Gently pour the cooked fruit into a baking dish, then scatter the crumble over the top. Bake in the oven for 20-25 minutes, or until the crumble is golden brown and the fruit is bubbling on the sides. Allow to cool slightly before serving with lemon mascarpone. Enjoy!
Lemon Mascarpone
  1. Whilst the crumble is baking, in a medium mixing bowl, combine the mascarpone, caster sugar, lemon juice and zest and mix well. Cover and refrigerate until serving.