DESSERT
RECIPE:
Rhubarb Blueberry Crumble
¾-cup rolled oats (not instant) or quick cooking oats
3-tbsp wheat germ
3-tbsp all-purpose flour
¼-cup brown sugar, lightly packed
2-tbsp chopped pecans
1-tsp cinnamon
¼-cup soft margarine
Filling:
2 ½-cups sliced rhubarb, cut into 1/2" pieces
2 ½-cups blueberries, fresh or frozen (don't defrost frozen berries)
1/3-cup brown sugar, lightly packed
½-tsp cinnamon
1 ½-tbsp cornstarch |
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Preheat oven to 350*F
Topping:
Combine oatmeal, wheat germ, flour, brown sugar, pecans and cinnamon in a bowl and mix
well
Work in margarine with a fork until margarine is well distributed and all dry ingredients are moist
Filling:
Combine rhubarb and blueberries in a bowl
Stir together brown sugar, cinnamon, and cornstarch
Sprinkle over fruit and toss well
Spoon into a lightly greased 6-cup ovenproof dish
Sprinkle topping mixture evenly over fruit
Bake for 40-45 minutes or until fruit is soft and topping golden
Serve warm
6-8 servings
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