Grilled Blueberry-Rhubarb Crumble

Grilled Blueberry-Rhubarb Crumble Recipe - Vegetarian Food from USA

Region / culture: USA | Preparation time: 15 minutes | Cooking time: 25 minutes | Servings: 6 |

Vegetarian diet

Introduction

Grilled Blueberry-Rhubarb Crumble is a delicious and easy dessert that combines the sweet and tart flavors of blueberries and rhubarb with a crunchy oat topping. This recipe is perfect for summer cookouts or gatherings with friends and family.

History

The combination of blueberries and rhubarb in a crumble is a classic dessert that has been enjoyed for generations. Blueberries are known for their antioxidant properties and sweet flavor, while rhubarb adds a tartness that balances out the sweetness of the dish. Grilling the crumble adds a smoky flavor that enhances the overall taste of the dessert.

Ingredients

3 cups fresh or frozen blueberries
2 cups fresh or frozen diced rhubarb
0.5 cup granulated sugar
2 tbsp all-purpose flour
0.5 cup quick-cooking rolled oats
0.5 cup packed brown sugar
0.25 cup all-purpose flour
0.25 tsp ground nutmeg
0.25 tsp ground cinnamon
0.25 cup butter or margarine
whipped cream (optional)

How to prepare

In a medium saucepan, combine the blueberries, rhubarb, granulated sugar, and 2 tbsp of flour.
Cook and stir until the mixture thickens and becomes bubbly.
Transfer the fruit mixture to an 8x8x2 inch metal baking or foil pan and set it aside.
For the topping, combine oats, brown sugar, 0.25 cup of flour, nutmeg, and cinnamon in a medium bowl.
Cut in butter or margarine until the mixture resembles coarse crumbs.
Sprinkle the topping over the fruit mixture.
Cover the pan tightly with foil.
Grill for 20 to 25 minutes or until the topping is set.
Serve warm with whipped cream, if desired.

Variations

Substitute strawberries or raspberries for the blueberries for a different flavor profile.
Add chopped nuts or coconut to the topping for extra crunch.
Use a gluten-free flour blend to make this recipe gluten-free.

Cooking Tips & Tricks

Make sure to use fresh or frozen blueberries and rhubarb for the best flavor.

- Adjust the amount of sugar in the recipe based on the sweetness of the fruit.

- Be sure to cover the pan tightly with foil while grilling to ensure that the topping cooks evenly.

- Serve the crumble warm with a dollop of whipped cream for an extra special touch.

Serving Suggestions

Serve the Grilled Blueberry-Rhubarb Crumble warm with a scoop of vanilla ice cream or a dollop of whipped cream for a decadent treat. It can also be enjoyed on its own as a sweet and satisfying dessert.

Cooking Techniques

Grilling the crumble adds a smoky flavor to the dish and helps to crisp up the topping. Make sure to keep the grill at a medium heat and check the crumble frequently to prevent burning.

Ingredient Substitutions

Use butter instead of margarine for a richer flavor.

- Substitute honey or maple syrup for the granulated sugar for a natural sweetener.

Make Ahead Tips

The fruit mixture and topping can be prepared ahead of time and stored separately in the refrigerator until ready to grill. Assemble the crumble just before grilling for the best results.

Presentation Ideas

Serve the Grilled Blueberry-Rhubarb Crumble in individual ramekins for a more elegant presentation. Garnish with fresh mint leaves or a sprinkle of powdered sugar for a finishing touch.

Pairing Recommendations

Pair this dessert with a glass of sweet dessert wine or a cup of hot tea for a delightful end to a meal. It also pairs well with a scoop of vanilla ice cream or a drizzle of caramel sauce.

Storage and Reheating Instructions

Store any leftovers of the Grilled Blueberry-Rhubarb Crumble in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through before serving.

Nutrition Information

Calories per serving

250

Carbohydrates

- Total Carbohydrates: 45g

- Dietary Fiber: 3g

- Sugars: 28g

Fats

- Total Fat: 7g

- Saturated Fat: 2g

- Trans Fat: 0g

Proteins

- Protein: 2g

Vitamins and minerals

Vitamin C: 8% DV

- Calcium: 4% DV

- Iron: 6% DV

Alergens

Contains wheat and dairy

Summary

This Grilled Blueberry-Rhubarb Crumble is a delicious dessert that is relatively low in calories and provides a good source of vitamin C and fiber. However, it does contain a moderate amount of sugar and fat, so it should be enjoyed in moderation.

Summary

Grilled Blueberry-Rhubarb Crumble is a delicious and easy dessert that combines the flavors of sweet blueberries and tart rhubarb with a crunchy oat topping. This recipe is perfect for summer gatherings and can be customized with different fruits or toppings to suit your taste preferences. Enjoy this tasty treat with a scoop of ice cream or a dollop of whipped cream for a truly indulgent dessert experience.

How did I get this recipe?

The first time I saw this recipe, I knew I had to try it. It was a warm summer day, and I was browsing through an old cookbook that I had inherited from my mother. As I flipped through the pages, a picture of a delicious-looking Grilled Blueberry-Rhubarb Crumble caught my eye. The vibrant colors of the blueberries and rhubarb, topped with a golden crumble crust, seemed to beckon me to try it out.

I had always been a lover of blueberries and rhubarb, so I knew that this recipe would be right up my alley. I remembered my grandmother making a similar dessert when I was a child, and the memories of those warm summer evenings spent enjoying her delicious creations filled me with nostalgia.

I decided to make the Grilled Blueberry-Rhubarb Crumble for a family gathering that weekend. I gathered all the ingredients I needed – fresh blueberries and rhubarb from my garden, sugar, flour, butter, and oats – and set to work in the kitchen.

As I chopped the rhubarb and mixed it with the blueberries, sugar, and a touch of lemon juice, the sweet and tart aroma filled the kitchen. I could already imagine the flavors melding together on the grill, creating a mouth-watering dessert that would be the perfect end to our meal.

Once the fruit mixture was ready, I prepared the crumble topping by mixing flour, oats, brown sugar, and butter until it formed a crumbly texture. I sprinkled the topping over the fruit, making sure to cover it evenly, and then placed the dish on the grill.

As the dessert cooked, the sweet scent of blueberries and rhubarb mingled with the smoky aroma of the grill, creating a tantalizing aroma that had everyone in the family eagerly awaiting dessert. When the crumble was golden brown and bubbling, I removed it from the grill and let it cool slightly before serving it with a dollop of whipped cream.

The first bite of the Grilled Blueberry-Rhubarb Crumble was a revelation. The sweet blueberries and tart rhubarb melded together perfectly, creating a burst of flavor that was complemented by the crunchy, buttery crumble topping. Each mouthful was a delight, and I could see the smiles of my family members as they savored each bite.

As we sat around the table, enjoying the warm summer evening and the delicious dessert, I couldn't help but feel grateful for the gift of cooking that had been passed down to me from my mother and grandmother. Their recipes and techniques had shaped me into the cook I was today, and I knew that I would continue to experiment and create new dishes for my family for years to come.

The Grilled Blueberry-Rhubarb Crumble had been a hit with my family, and I knew that it would become a staple in our summer dessert rotation. The recipe had come to me from a simple cookbook, but it had brought joy and memories that would last a lifetime. I was grateful for the opportunity to share this delicious creation with my loved ones and to continue the tradition of good food and family gatherings that had been passed down through the generations.

As I cleaned up the kitchen that evening, my heart was full of happiness and contentment. The recipe for Grilled Blueberry-Rhubarb Crumble had brought me closer to my family and had reminded me of the joy that cooking and sharing meals could bring. I knew that this dessert would always hold a special place in my heart, and that I would continue to make it for years to come, passing on the recipe and the memories to the next generation.