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Des: 5* Rhubarb-Blueberry Crumble




Source of Recipe


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Des: 5* Rhubarb-Blueberry Crumble

Adapted from: Taste of Home June/July 2013
16 reviews rate this recipe 5 Stars!
Prep: 15 min. Bake: 40 min.
Yield: 8 servings.

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

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 stick margarine or unsalted butter, cubed (Imperial or Blue Bonnet)
• 1/2 cup old-fashioned oats
• 1/2 cup chopped almonds

Directions:
1. 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.

2. For topping, in a small bowl, mix baking mix, sugar and salt. Cut in margarine until crumbly; stir in oats and almonds. Sprinkle over filling. Bake 40-45 minutes or until filling is bubbly and topping is golden brown.

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.

1 serving equals 300 calories, 14 g fat (2 g saturated fat), 3 mg cholesterol, 255 mg sodium, 49 g carbohydrate, 4 g fiber, 4 g protein.