Blueberry Rhubarb Crisp

Continuing the blueberry theme...this is the best blueberry dessert I have EVER eaten. I'm already freezing blueberries and rhubarb so I can make this all year. The best part is the simplicity of it; you mix up some crumble topping, toss the fruit with some standard pantry items, throw into the pan, and bake!



Blueberry Rhubarb Crisp
Bob's Red Mill Baking Book

Topping
¼ cup unbleached white flour
¼ cup soy flour
½ cup brown sugar, packed
½ tsp ground cinnamon
½ tsp ground nutmeg
5 tbsp butter, chilled and diced

Filling
1/3 cup sugar
¼ tsp ground cinnamon
2 tbsp whole wheat flour
2 cups rhubarb, diced into ½ inch pieces
2 cups blueberries

1. Preheat the oven to 375 degrees and grease a 9x9 inch baking dish.
2. For the topping, combine the flours, brown sugar, cinnamon, and nutmeg in a small bowl. Add the butter and work it into the flour mixture until crumbly. Refrigerate while making the filling.
3. In a small bowl, stir together the sugar, cinnamon, and flour. Add the rhubarb and blueberries, tossing well.
4. Spread the mixture in a prepared baking dish. Sprinkle topping over the fruit and bake for 35 to 40 minutes, until the topping is brown and the fruit is bubbling. Serve warm.

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Bob's Red Mill Sourdough Muffins

Honestly, I bought the Bob's Red Mill Baking Book on a whim at Powell's. Considering it was on sale for half the original price, I'd say it was a pretty good deal. The book is filled with all kinds of recipes using all kinds of grains.

I really like this recipe, especially with a sourdough starter sitting in the fridge. The best part trying different additions, like dried fruit or grated cheese. Just be sure to add it to the dry ingredient blend. I made two variations in one batch--white cheddar and provolone, and a dried blueberry/cranberry combination (the recipe recommends 1 3/4 cups of cheese for one batch, or 1 1/4 cups dried fruit).



Sourdough Muffins
from Bob's Red Mill Baking Book

1 3/4 C whole wheat flour
1 C all purpose flour
1 tsp baking soda
1 tsp salt
1/4 C sugar
1/2 C sourdough starter
1 1/2 cups warm milk
2 eggs, beaten
1/4 C vegetable oil

1. Mix dry ingredients together in a bowl. In a separate bowl, mix together the wet ingredients. Pour the wet ingredients into the dry and stir to moisten (this doesn't need to be well incorporated at all).
2. Cover with a lint-free dish towel and sit out at room temperature for 12 hours.
3. When ready to bake, preheat the oven to 400 and spray a muffin tin. Stir batter to combine, pour into muffin tin, and bake for approximately 20 minutes.
   

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