Ingredients
Filling
4 cups rhubarb, diced
2 cups fresh or frozen blueberries
3 tablespoons flour
1/2 cup brown sugar
Zest of 1 orange
1/8 teaspoon cardamom
1/4 teaspoon cinnamon
1/8 teaspoon salt
2 tablespoons water
Puff pastry
Crumble
4 tablespoons butter, softened
3 tablespoons flour
1/3 cup brown sugar
1/2 cup quick-cooking rolled oats
Directions
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Preheat the oven to 350°F.
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Rinse produce. Dice rhubarb.
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In a big bowl, mix rhubarb, blueberries, flour, brown sugar, orange zest, cardamom, cinnamon, salt and water.
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In a small bowl, mix butter, flour, brown sugar and oats with a fork or your hands. Evenly disperse over the filling.
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Stretch puff pastry to fit into a 9” pie plate. Pour in fruit filling. Sprinkle crumble topping to cover filling. Fold over excess puff pastry. Brush some milk on the crust and sprinkle with sugar.
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Bake for about 50 minutes to an hour or until pastry is browned and filling is bubbling.
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Let cool for about an hour. Serve warm with vanilla ice cream or whipped cream if you’d like.
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