Blueberry-Rhubarb Crumble
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Blueberry-Rhubarb Crumble Everyone loves a good cherry-rhubarb pie, but rhubarb has found a new mate! This delicious crumble will replace the classic pie in your top favorites. Makes 12 servings Recipe from Taste of Home Magazine |
INGREDIENTS for BREADING:
| 6 |
cups fresh or frozen unsweetened blueberries |
| 4 |
cups diced fresh or frozen rhubarb |
| 1 |
cup sugar |
| ¼ | cup all-purpose flour |
| 1 |
cup quick-cooking oats |
| 1 |
cup packed brown sugar |
| ½ |
cup all-purpose flour |
| ½ |
tsp ground nutmeg |
| ½ |
tsp ground cinnamon |
| ½ |
cup cold butter |
| Whipped cream, optional |
DIRECTIONS:
| 1. |
Combine blueberries, rhubarb, sugar, and flour. Transfer to a 13"x9" baking dish. |
| 2. |
For topping, combine oats, brown sugar, flour, nutmeg, and cinnamon; cut in butter |
| until crumbly. Sprinkle over fruit mixture. |
|
| 3. |
Bake at 350ºF for 45-55 minutes or until fruit is bubbly and topping is golden brown. |
| Let cool 10 minutes. Serve warm; dollop with whipped cream if desired. |