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Rhubarb Blueberry Crisp

Name: Rhubarb Blueberry Crisp
Prep time: 15 min
Cook time: 60 min
Total time: 1 h 15 min
Yield: 4-6 servings.
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

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Test Kitchen Approved

Total Time

Prep: 15 min. Bake: 1 hour

Makes

4-6 servings

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.

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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

Directions

In a large bowl, toss rhubarb and blueberries with sugar and flour. Transfer to a greased 2-qt. baking dish.
In a small bowl, combine brown sugar and flour; cut in butter until mixture resembles coarse crumbs. Stir in almonds. Sprinkle over fruit.
Bake at 350° for 1 hour or until bubbly. Serve warm.

<b>Editor's Note:</b> If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out. If using frozen blueberries, do not thaw.

Rhubarb Blueberry Crisp

Ingredients

Directions

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