Rhubarb Blueberry Crumble Recipe

A Great Rhubarb Dessert Idea

This Rhubarb Blueberry Crumble Recipe makes a healthy rhubarb dessert idea!

I made this crumble for my family yesterday, and served it cooled, topped with a scoop of vanilla ice cream.

It was tart/sweet ... and so yummy!

A grand finale to any dinner menu!

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Ingredients

Note - if you are using frozen rhubarb, discard any liquid and, if possible, use when only partially thawed.

If you are using frozen blueberries, do not defrost prior to using the berries.

FOR THE TOPPING

3/4 cup rolled oats or quick cooking oats
3 tbsps. wheat germ (optional)
3 1/2 tbsps. all-purpose flour
1/4 cup brown sugar, packed
2 tbsps. chopped pecans
3/4 tsp. cinnamon
1/4 soft margarine

FOR THE FILLING

2 1/2 cups chopped rhubarb (fresh or frozen rhubarb)
2 1/2 cups blueberries (fresh or frozen)
1 cup brown sugar, lightly packed
1/2 tsp. cinnamon
3 tbsps. corn starch 

Directions

FOR THE TOPPING

In a bowl, combine the oatmeal, wheat germ, flour, brown sugar, pecans and the cinnamon and mix well (with a fork) to combine.

Work in the margarine with a fork, until the margarine is well distributed and mixture is crumbly.

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FOR THE FILLING

In a bowl, combine the rhubarb and the blueberries.

Stir together the brown sugar, cinnamon and the cornstarch.

Sprinkle over the fruit and toss well.

Spoon into a lightly greased 8" x 8" baking dish.

Sprinkle the topping mixture evenly over the fruit, and pat down lightly.

Bake at 350° F for 40 to 45 minutes or until topping is golden brown.

Serve warm or cold with whipped cream or ice cream.

Serves 6 to 8.

Enjoy this yummy rhubarb crumble!

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