Bluebarb Lime Crumble (#11 TYSC)

Bluebarb Lime Crumble
#11 of the Treat Yo Self Challenge
Pie Chapter

This is another of Mike's selections, and by now you're probably recognizing a theme that he picks fruit-based recipes...preferably including blueberries. He's definitely had his eye on this one for awhile. We had a huge bag of rhubarb left in the freezer from last summer, but I didn't think we'd be able to get a good price on blueberries until the summer. Then, lo and behold, he got a surprisingly good deal on blueberries (organic, no less!) at the grocer this week, so this recipe quickly moved to the top of the queue!

I've never had blueberries, rhubarb, and lime together, so even I (the consummate chocoholic) was looking forward to this one. And as a bonus, I actually got to use two recipes for this one, because it includes "My Favorite Pie Crust" as the, well, pie crust.  The foundation of this pie crust recipe is basically the same as MY favorite recipe, but it also includes a few weird add-ins (baking powder? red wine vinegar?) and uses the dreaded Cuisinart. (More on my verdict later, but perhaps you've sensed my foreshadowing of displeasure?) The filling, however, looked amazing as I poured it into the pie crust, and I was excited to try a new crumble recipe. (My standard crumble includes oats and brown sugar - as well as the usual flour and butter - but this one just has butter, sugar, and flour.)

A couple hours later, this beauty came out of the oven:

And another couple hours after that (there is no torture greater than waiting for fruit pie to cool), it was finally set enough to slice and eat.

Verdict:  Ladies and gentlemen, we have another winner! I will now look forward to combining blueberry, rhubarb and lime at any opportunity in the future. The only change I'll make next time is going back to MY favorite pie crust recipe, or at least making it by hand instead of in the stupid food processor. I really didn't like to assemble my crust without the tactile feedback. I'm undecided on whether I want try her weird crust add-ins next time, but at least I now have an excellent new filling to add to my pie repertoire.  I'll look forward to making this again when rhubarb and blueberries are in season locally!