Rhubarb Blueberry Crisp
Total Time
Prep: 15 min. Bake: 1 hour
Makes
4-6 servings
Although butter and sugar were scarce during World War II, my mom would save her rations to make this tasty treat using wild blueberries and homegrown rhubarb.
Ingredients
- 3 cups chopped fresh or frozen rhubarb
- 2 cups fresh or frozen blueberries
- 1/2 cup sugar
- 2 tablespoons all-purpose flour
- TOPPING:
- 1/2 cup packed brown sugar
- 1/3 cup all-purpose flour
- 1/4 cup cold butter
- 1/2 cup slivered almonds, toasted
Reviews
I used oats instead of almonds as well, and threw some fresh strawberries into the mix too. Added a little extra sugar due to the additional fruit. Very good........serve with ice cream!
I used more fruit than the recipe called for (kept sugar content the same), and used only about 2/3 of the crumb topping. Also, I used oats instead of the almonds. Tasted great!
This was wonderful. The only thing different is I made it with an oatmeal/brown sugar topping. I could not get enough of it.