Rhubarb Blueberry Crisp
Although butter and sugar were scarce during World War II, my mom would save her rations to make this tasty treat using wild blueberries and homegrown rhubarb.
Ingredients
- 3 cups chopped fresh or frozen rhubarb
- 2 cups fresh or frozen blueberries
- 1/2 cup sugar
- 2 tablespoons all-purpose flour
- TOPPING:
- 1/2 cup packed brown sugar
- 1/3 cup all-purpose flour
- 1/4 cup cold butter
- 1/2 cup slivered almonds, toasted
