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.Printer Friendly
- 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,
together. Sprinkle over fruit.
Bake 30 minutes or until top is golden brown.