Rhubarb-Blueberry Crumble
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
Reviews
Superb as written - except I used measure-for-measure GF flour for the crumble. A new favorite!
Very Good. I thawed 4 cups of rhubarb and used 3 cups blueberries. Took 70 minutes at 375.
I have made this many time. It's wonderful! I do I increase the rhubarb and berrys.
very good! used all frozen fruit - added a few frozen pineapple to the mix. Loved the topping!
This was a great recipe. I doubled everything and put in a 13 x 9 pan for bible study. I used frozen rhubarb and frozen blueberries. I let the rhubarb thaw and drain. just like the recipe says. The blueberries I put in the microwave on defrost for about 5 minutes. Everyone loved it.
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!
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.
Excellent dessert. I served it to company and they didn't know there was rhubarb in it.
Very Delicious, and love the fruits..... very easy to put together! Everyone loved it . Definitely a keeper for my recipes !!
Delicious and easy to throw together