Prep 15 mins
Cook 30 mins
Like apple crisp, but a springtime desert. IMO 10 times better. Serve alone, with ice cream or whipped cream. I got this from cooks.com but had to guess the remainder of the recipe as it ended at step 2.
- 1 cup flour
- 1⁄2 cup rolled oats
- 3⁄4 cup brown sugar
- 1⁄2 cup butter, melted
- 2 cups rhubarb
- 2 cups blueberries
- 3⁄4 cup sugar
- 1⁄4 cup flour
- 1⁄2 teaspoon cinnamon
- 1⁄4 cup water
- Make topping: In large bowl, combine flour, oats, sugar. With fork mix in butter to make a crumbly mixture.
- In lightly greased 8x8x2 dish, combine all filling ingredients. Add 1/4 cup water; stir to mix.
- Sprinkle topping over mixture.
- Bake at 350°F for 30 minutes.
I made this a few days ago and found it needed more baking time at a higher temperature, At 30 minutes at 350 the rhubarb was more that al dente! I ended up backing it again at 475 for about 25 minutes.
I really hate having things go bad because we haven't eaten them in time, so this recipe worked perfectly with my fresh blueberries and rhubarb that had been out for a couple of days.<br/>I used cardamon rather than cinnamon for a little different dimension. Also, I have a canister of quick oats that were accidentally purchased and then opened, so I used those rather than the rolled. I prefer rolled generally, but the quick worked out perfectly too.
We really enjoyed this. I used berries that were fresh, frozen only a few weeks ago. It was very tasty right out of the oven with a big ole scoop of vanilla icecream on top! I only cooked mine for about 25 minutes, just until the top started to brown. The rhubarb actually had a bit of a crunch to it that we enjoyed!