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Rhubarb-Blueberry Crumble

Name: Rhubarb-Blueberry Crumble
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 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

Rhubarb and strawberry often go together, but blueberries give rhubarb a fresh and summery touch. — Mike Schulz, Tawas City, Michigan

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 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 until filling is bubbly and topping is golden brown, 40-45 minutes.

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.

Nutrition Facts

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

Rhubarb-Blueberry Crumble

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