Rhubarb Blueberry Crumble
Rhubarb Blueberry Crumble
Here is a quick and easy dessert to celebrate rhubarb season!
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25 min
Prep Time
1 hr 10 min
Total Time
9
servings Ingredients
Topping
12 cup uncooked old-fashioned oats
12 cup all-purpose flour
12 cup firmly packed brown sugar
12 cup finely chopped hazelnuts (filberts), if desired
12 teaspoon ground cinnamon
12 teaspoon ground nutmeg, if desired
12 cup Land O Lakes® Butter, softened
Filling
8 stalks (4 cups) fresh rhubarb, sliced into 1/2-inch pieces
34 cup sugar
2 tablespoons cornstarch
34 cup water
1 teaspoon vanilla extract
Ice cream, if desired
*Substitute your favorite finely chopped nuts. **Substitute frozen rhubarb, thawed, well-drained. ***Substitute frozen blueberries, thawed, well-drained.
How to make
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STEP 1
Heat oven to 350°F.
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STEP 2
Combine all topping ingredients except butter in bowl. Mix in butter with pastry blender or fork until mixture resembles coarse crumbs. Set aside.
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STEP 3
Combine rhubarb and blueberries in bowl. Place mixture into ungreased 8- or 9-inch square baking dish. Set aside.
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STEP 4
Combine sugar and cornstarch in 2-quart saucepan. Add water; mix well. Cook, stirring occasionally, over medium heat until mixture comes to a boil. Continue cooking 1-2 minutes or until mixture is thickened. Stir in vanilla. Pour over fruit.
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STEP 5
Sprinkle topping over filling. Bake 30-35 minutes or until bubbly and topping is lightly browned. Cool 15 minutes. Serve warm with ice cream, if desired.
Tip #1
Rinse rhubarb stalks to remove any dirt. Trim off ends and remove any stringy pieces before slicing.
470 Calories
22 Fat (g)
40 Cholesterol (mg)
140 Sodium (mg)
67 Carbohydrates (g)
4 Dietary Fiber
5 Protein (g)
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