Monday, June 05, 2006

Fabulous Four-Fruit Crumble

Yesterday we had our monthly fellowship dinner at church. The first Sunday of each month, we have a potluck meal after the morning service and then hold an afternoon service at two, rather than our usual evening service. This dinner is always a nice time to reconnect with people over a great meal. I usually bring something in a crockpot for the main course, although with summer coming my main contribution will likely be a main-dish salad. That's what I'd planned to do for yesterday, but the weather was cool and rainy so I opted for tortilla soup instead. For dessert, I thought I'd make a rhubarb crisp or crumble. Rhubarb is gloriously in season right now, and I had some in the fridge, all cleaned and diced. But when I got it into the baking dish, it really looked like a small amount. I remembered a recipe I have for Four-Fruit Pie, which calls for rhubarb along with apples, raspberries and blueberries and is really yummy. So I adapted my rhubarb crumble recipe to four fruits. While in the recipe-modifying mode, I also changed the 1 cup of butter/shortening called for to 1/2 cup of canola oil. Much healthier! The dessert turned out to be delicious, and we only had a serving or 2 left to bring home out of a 13x9" dish. I thought someone else might like to try it too, so here's the recipe:

3 cups diced rhubarb
2 medium apples, chopped
1 cup blueberries (frozen or fresh)
1 cup raspberries (frozen or fresh)
1 cup sugar
1/4 cup flour
1 cup brown sugar
1 cup old-fashioned oats
1/2 cup flour
1 cup whole-wheat flour
1/2 cup canola oil
Combine fruit, sugar and flour; place in greased 13x9x2” baking dish. Combine brown sugar, oats, and flour; mix in oil until crumbly. Sprinkle over fruit mixture. Bake at 375ยบ for 40 minutes. Serve warm with ice cream or whipped cream if desired.
Yield: 10-12 servings.



  1. O.K., I've NEVER eaten rhubarb before in my LIFE! What does it taste like?

    The recipe sounds dee-licious!! I also like that you did the canola oil substitute for the lard.

    I'm going to print this off. I'd also be interested in the recipe for tortilla soup!

    ~Mrs. B

  2. Rhubarb, by itself, is VERY tart. Usually one has to use quite a bit of sugar and/or combine it with other fruits. I really don't know how to describe the flavor, exactly. It's tart and tangy and combines well with many other fruit flavors. Rhubarb and strawberries seem just made to go together, which is why strawberry rhubarb pie is a favorite with many people.

    However, the rhubarb flavor is also nice alone in a crisp, cobbler, or pie. (As long as there's plenty of sugar.) I have many good rhubarb recipes I'd be happy to share if you find that you enjoy it. (I can't remember where you are located, but I know that rhubarb is sometimes hard to find in the South.)

    I'd be glad to share the recipe for tortilla soup that I have. It's a little different, but we really like it. I'll try and post it here later today, unless you would rather have me email it.

    God bless,


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