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Rhubarb-Blueberry Crumble Recipe
Rhubarb-Blueberry Crumble Recipe photo by Taste of Home
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Rhubarb-Blueberry Crumble Recipe

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Rhubarb and strawberry often go together, but blueberries give rhubarb a fresh and summery touch. — Mike Schulz, Tawas City, Michigan
TOTAL TIME: Prep: 15 min. Bake: 40 min.
MAKES:8 servings
TOTAL TIME: Prep: 15 min. Bake: 40 min.
MAKES: 8 servings

Ingredients

  • 2/3 cup sugar
  • 2 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 3 cups fresh blueberries
  • 3 cups sliced fresh or frozen rhubarb, thawed
  • TOPPING:
  • 3/4 cup biscuit/baking mix
  • 1/3 cup sugar
  • 1/8 teaspoon salt
  • 1/3 cup cold unsalted butter, cubed
  • 1/2 cup old-fashioned oats
  • 1/2 cup chopped almonds

Nutritional Facts

324 calories: 1 serving, 14g fat (6g saturated fat), 20mg cholesterol, 255mg sodium, 49g carbohydrate (32g sugars, 4g fiber), 4g protein .

Directions

  1. Preheat oven to 375°. In a large bowl, mix sugar, cornstarch and salt. Add blueberries and rhubarb; toss to coat. Transfer to a greased 8-in.-square baking dish.
  2. For topping, in a small bowl, mix baking mix, sugar and salt. Cut in butter until crumbly; stir in oats and almonds. Sprinkle over filling. Bake 40-45 minutes or until filling is bubbly and topping is golden brown. Yield: 8 servings.
Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Originally published as Rhubarb-Blueberry Crumble in Taste of Home June/July 2013


Reviews for Rhubarb-Blueberry Crumble

AVERAGE RATING
(16)
RATING DISTRIBUTION
5 Star
 (14)
4 Star
 (1)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
meliss.beyer
Reviewed May. 25, 2016

"This recipe was super easy to make. The blueberries popped in your mouth and the almonds gave it great texture. It wasn't too sweet and tasted great. I will definitely make this again!"

MY REVIEW
JerseyGal262
Reviewed Jul. 16, 2015

"This is a fantastic tasty dish. I made it for friends and they raved over it and the cook among them asked for the recipe. Nobody guessed it had rhubarb in it. I used pecans instead of almonds."

MY REVIEW
lpugh9
Reviewed May. 12, 2015

"Excellent dessert. I served it to company and they didn't know there was rhubarb in it."

MY REVIEW
Bling-Bling-Momma
Reviewed May. 8, 2015

"Very Delicious, and love the fruits..... very easy to put together! Everyone loved it . Definitely a keeper for my recipes !!"

MY REVIEW
srkrueger5874
Reviewed Apr. 18, 2015

"Delicious and easy to throw together"

MY REVIEW
wintermom9597@yahoo.com
Reviewed Nov. 18, 2014

"Loved the addition of blueberries!"

MY REVIEW
Hot Dodge
Reviewed Aug. 17, 2014

"This recipe is awesome! Blueberries and rhubarb is a great combination. I always see raspberries or strawberries and rhubarb. I made this for my book club group, and everyone loved it. I didn't have almonds so I used pecans, which I think was a good substitute."

MY REVIEW
Glamourchic
Reviewed Jun. 12, 2014

"Great recipe! Definitely a keeper. Made just as recipe said, excellent. My son even liked it and he doesn't like rhubarb. The combination of sweet blueberries and tart rhubarb was perfect."

MY REVIEW
12queeze
Reviewed Jun. 9, 2014

"Really good recipe. My coworkers loved it"

MY REVIEW
BobbieMiles
Reviewed May. 25, 2014

"I want to try this , what is used for the biscuit / baking mix ? Bisquick or ????"

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