The temperature has been hovering above 90 degrees all week and this weekend I had my first tastes of sweet corn this summer. Last night on the porch at the Blue Heron, we had it grilled and cut from the cob in a salad with cherry tomatoes and pickled red onions and blue cheese. This summer I’m going to pickle a lot of red onions and eat them on salads with tomatoes and corn and blue cheese. There were fireflies on the porch and fireworks everywhere driving home. This afternoon we grilled some more corn and ate it on my back porch and that was it for dinner. Just some corn, sprinkled with a little salt.

This week was also the start of blueberry season. This is the time of year where every week there’s a new kind of fruit to be baked into a pie. The strawberries are just about all gone now, but there’s still plenty of rhubarb  in the garden. Crumble means a little less time in the kitchen than pie, which is nice when it’s 90 degrees. So blueberry rhubarb crumble it was.

For the filling:
1 pint blueberries
6  stalks of rhubarb, cut into 1/2 inch pieces (about 3 cups)
(next time I might use a little more blueberries and a little less rhubarb)
3/4 cup turbinado sugar (or white sugar)
2 tablespoons flour

For the topping:
1 stick (8 tablespoons) unsalted butter, softened
1/3 cup turbinado sugar (or light brown sugar)
1 1/4 cups flour
about a 1/2 teaspoon coarse salt
a little cinnamon

vanilla ice cream, for serving

Preheat oven to 375 degrees. Stir together the filling ingredients and pour into an 8 or 9 inch baking dish. Set aside. To make the topping, stir together the butter and the sugar. Add the flour, salt, and cinnamon, and use your hands to mix it together until the mixture is uniform and begins to clump together. Squeeze small handfuls of the topping mixture to make big crumbs and sprinkle evenly over the filling. Bake for 30 to 40 minutes, until the filling is very bubbly and the crumbs are nicely browned. Serve warm or at room temperature with a little vanilla ice cream.