Blueberry-Rhubarb Crisp

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This recipe is part Betty Crocker, and part panic attack.

For Valentine’s Day, I wanted to make a dessert for Harland using his favorite fruit, blueberries, so I bought a frozen bag of blueberries at the store. The next day, I paged through my Betty Crocker cookbook and found a recipe for apple crisp that said one could substitute blueberres. Perfect!, I thought. The recipe called for 4 cups blueberries, but when I measured my blueberres, I found I only had 2 cups.

That’s where the panic attack came in.

The nearest store is 7 miles away. Like Winnie-The-Pooh, I began to think, think, think.  Then I noticed the recipe also said one could substitute rhubarb too. I began to dig around my freezer and, AHA!, found a bag of frozen rhubarb, 2 cups worth. And the culinary genius of Blueberries and Rhubarb was born.

I planned it all along…..uh huh.

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RECIPE

  • 2 cups blueberries (fresh or frozen and thawed and drained)
  • 2 cups rhubarb, sliced (fresh or frozen and thawed)
  • 3/4 cup packed brown sugar
  • 1/2 cup all -purpose flour
  • 1/2 quick cooking or old-fashioned oats
  • 6 tablespoons butter, softened
  • 3/4 teaspoon ground cinnamon
  • 3/4 teaspoon ground nutmeg

Preaheat oven to 375 degrees.

Grease square pan, 8 X 8 X 2 inches.

Arrange fruit evenly in pan. In a medium mixing bowl, mix brown sugar,

flour,

oats,

butter,

cinnamon

and nutmeg

together. Sprinkle over fruit.

Bake 30 minutes or until top is golden brown.

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