Blueberry Crumble 12 Recipe

Ingredients

3 c. fresh or frozen blueberries

2 c. fresh rhubarb, 1 inch pieces or 2 c. frozen cut rhubarb

1 1/2 c. rolled oats

2/3 c. packed brown sugar

1/2 c. all-purpose flour

1/2 c. margarine or butter

1/2 c. sugar

2 tbsp. all-purpose flour

Whipped cream

Method

Thaw fruit, if frozen.

Do not drain.

For crust, in a large mixing bowl, combine the oats, brown sugar, and the 1/2 cup flour.

With a pastry cutter or fork, cut margarine or butter into oat mixture until mixture resembles coarse crumbs.

Reserve 2/3 cup crumb mixture for topping.

Pat remaining crumb mixture into the bottom of a greased 9x9x2 inch baking pan.

Bake in a 350 degree oven for 10 to 15 minutes or until light brown.

Meanwhile, for filling, in a large mixing bowl, combine the blueberries and the rhubarb.

Add the sugar and the 2 tablespoons flour; toss to coat well.

Spoon on top of baked crust.

Sprinkle with reserved crumb mixture.

Bake in a 350 degree oven for 45 to 50 minutes or until golden.

Serve warm with whipped cream.

Makes 6 servings.

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