Thursday, September 10, 2009

Blueberry-Rhubarb Crumble

Tonight's dessert...using up the last of the rhubarb from the garden. My mother-in-law gave me this recipe after my family raved about it at her house.

Blueberry-Rhubarb Crumble

3 c. fresh or frozen blueberries
2 c. fresh or frozen rhubarb cut into 1" pieces
1 1/2 c. oatmeal
2/3 c. firmly packed brown sugar
1/2 c. + 2 T. flour, divided
1/2 c. margarine or butter
1/2 c. sugar
whipped cream, optional

Thaw fruit, if frozen. Do not drain.

For crust: combine oats, brown sugar and 1/2 c. flour. Cut margarine into oat mixture until it resembles coarse crumbs. Reserve 2/3 c. crumb mixture for topping. Pat remaining crumb mix into bottom of 9x9 pan. Bake 350 for 10-15 minutes or until light brown.

For filling: combine blueberries and rhubarb. Add sugar and 2 T. flour; toss to coat well. Spoon on baked crust. Sprinkle w/ reserved crumb mixture. Bake 350, 45-50 minutes til golden.

Serve warm w/ optional whipped cream.

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