Print Options

Back to Rhubarb-Blueberry Crumble >

Include these items:

Select reviews >

Taste of Home Logo

Rhubarb-Blueberry Crumble

 Rhubarb-Blueberry Crumble
Rhubarb and strawberry often go together, but blueberries give rhubarb a fresh and summery touch. — Mike Schulz, Tawas City, Michigan
8 ServingsPrep: 15 min. Bake: 40 min.

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

Directions

  • 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.
  • 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.
Nutritional Facts: 1 serving equals 324 calories, 14 g fat (6 g saturated fat), 20 mg cholesterol, 255 mg sodium,

2 of 2

Rhubarb-Blueberry Crumble (continued)

Nutritional Facts: 49 g carbohydrate, 4 g fiber, 4 g protein.