Blackberry Rhubarb Crumble

Blackberry rhubarb crumble with date, almond, oat streusel + goats milk yogurt

Blackberry rhubarb crumble with date, almond, oat streusel + goats milk yogurt

Being on the west coast lends itself to being on top of the season back east. Though blackberries haven't hit the vines just yet, their blossoms are starting to kick off and preserves from last year help us remember whats in store this summer. We have some gorgeous rhubarb growing in the garden and other than just admiring its red stalks, it is also delicious. Rhubarb I find alludes most people as it seems stuck somewhere between celery and a strawberry. Rhubarb is a rhizome that can add wonderful texture and flavor to a dish, of course strawberry rhubarb is a classic combination, but it can also stand on its own. When using rhubarb you want to be sure to remove the leave, as they are poisonous, and be sure to wash off any sand or dirt left on the stalks. Rhubarb is very well behaved and simply disintegrates on high heat on the stove. If you don't have any preserves on hand and want to keep it seasonal you can nix the blackberries and just make this a rhubarb crumble. This crumble is also gluten free and once again no flavor is lost with some easy substitutes!

Blackberry Rhubarb Crumble


1 pint blackberry preserves

1 cup fresh rhubarb*

zest of one orange

1/4 cup lemon juice

2 tsp cinnamon

In a medium sauce pan, combine all ingredients and simmer until rhubarb breaks down, about 10 minutes. Reduce until thick. Set aside.

*if using only rhubarb and no preserves, add 1/2 cup sugar


1 cup almonds

1/2 cup oats

10 dried medjool dates, pitted

1 stick butter

Preheat oven to 350. In a food processor, combine almonds, oats and dates. Pulse until combined. Remove half mixture and in a 8x8 baking dish, press half of almond mixture on base to form a crust. Melt 4 tbsp butter and pour over mixture. Return other half of mixture to processor and pulse remaining butter until it forms small pea-like balls. Pour blackberry rhubarb mixture on top of crust and sprinkle remaining date mixture atop creating a streusel. Bake for 20 minutes or until streusel is golden. Enjoy with fresh yogurt, whipped cream or ice cream!