Blueberry-Rhubarb Crumble {for two!}

Happy Independence Day!  Today I am so happy to {finally} be able to join in the fun of the Holiday Recipe Club!  In this fun club, members cook up fun recipes for holidays (worldwide) and must include at least one of three assigned ingredients.

For the 4^th of July, the three ingredients were: blueberries, BBQ sauce, and whipped cream.  When I saw that list, I knew I was going to make dessert!

This lovely crumble is so delicious, it speaks for itself.  All of the ingredients work is perfect harmony!  You may be asking why I chose to do a blueberry-rhubarb crumble.  Well…blueberries are expensive and rhubarb grows in my garden!  If you aren’t a rhubarb fan, replace it with more blueberries.

Blueberry-Rhubarb Crumble {for two!}

Adapted from Texanerin Baking

Filling

1 cup fresh blueberries

1 cup rhubarb, thinly sliced

Juice from ½ lemon, about 1 ounce

1 tbsp whole wheat flour

2-3 tbsp white sugar

Crumble Topping

½ cup old fashioned oats

1 tbsp whole wheat flour

1 tbsp brown sugar

½ tsp cinnamon

Pinch of salt

1 tbsp canola oil

1 tbsp honey

1 tsp pure vanilla extract

Whipped Cream

1 cup heavy whipping cream

2 tsp pure vanilla extract

2 heaping tbsp powdered sugar

Preheat the oven to 350 degrees F.  Spray two 1-cup ramekins with nonstick spray.

In a medium sized bowl, mix together the filling ingredients and set aside.

In a separate bowl, combine the crumble topping ingredients.  Mix with a fork until the ingredients are well combined.

Divide the filling evenly between the two ramekins and then add the topping.

Place the ramekins on a baking sheet and bake for 25-30 minutes or until the topping is golden brown and the fruit is soft.  Place the tray on a wire rack to cool.

Meanwhile make the whipped cream.  Pour the heavy cream and the vanilla into a large mixing bowl.  Beat the cream with a hand mixer fitted with the whisk attachment until the cream thickens, about 3 minutes.  Add the powdered sugar and continue beating until soft peaks form.  Refrigerate for up to 4 hours or use immediately.

Top the crumble with whipped cream and serve.

Serves 2