Individual Bluebarb Buckwheat Crumbles

The combination of blueberries and rhubarb is delicious. Crunchy buckwheat groats add nutrition and texture to the crumble topping. If you’d like to make this gluten free, substitute almond flour or coconut flour for the all-purpose flour.

Fruit

• 1⁄3 c sugar

• 3 T arrowroot powder or cornstarch

• 1 t vanilla

• 4 stalks (about 2 c chopped) rhubarb

• 1 c blueberries, fresh or frozen

Crumble

• 1⁄3 c buckwheat groats

• 1⁄2 c all-purpose flour

• 1⁄4 c buckwheat flour

• 1⁄4 c sugar

• 1⁄4 c brown sugar

• 6 T unsalted butter, melted (or coconut oil for vegan)

Preheat the oven to 350 and butter 6 6-oz ramekins.

In a bowl, stir together arrowroot powder and sugar. Trim rhubarb and cut stalks into 1⁄2 pieces to measure 2 cups. Add rhubarb and blueberries to the sugar mixture, toss well, and spoon fruit into the ramekins.

To make the crumble, whisk buckwheat groats, flours, and sugars together in a bowl. Pour melted butter into flour mixture and stir until it resembles chunky sand. Mix with hands, squeezing to form crumbles. Divide topping mixture over the fruit in the ramekins.

Place ramekins on a sheet pan to catch any drips. Bake for about 40 minutes.

Serve warm or at room temperature. Whipped cream or vanilla ice cream is a nice addition.