BLUEBERRY-RHUBARB CRUMBLE
A dollop of whipped topping adds a nice finishing touch to this satisfying crumble. Sometimes I drizzle a little flavored coffee creamer on top instead of the whipped topping. -Nancy Sousley, Lafayette, Indiana
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a large bowl, combine blueberries, rhubarb, sugar and flour. Transfer to a greased 13x9-in. baking dish., For topping, in a large bowl, combine oats, brown sugar, flour, nutmeg and cinnamon; cut in butter until crumbly. Sprinkle over fruit mixture., Bake 45-55 minutes or until the fruit is bubbly and topping is golden brown. Let cool 10 minutes. Serve warm; dollop with whipped cream if desired.
Nutrition Facts : Calories 305 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 64mg sodium, Carbohydrate 58g carbohydrate (42g sugars, Fiber 3g fiber), Protein 3g protein.
BLUEBERRY RHUBARB CRISP WITH PISTACHIO CRUST
Provided by Alan Michael Parker
Categories Dessert Bake Picnic Kid-Friendly Blueberry Pistachio Summer Family Reunion Rhubarb Potluck Gourmet North Carolina Small Plates
Yield Serves 6 to 8
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F. and butter a 2-quart shallow baking dish.
- In a bowl stir together sugar and flour. Trim rhubarb and cut enough of stalks into 1/2-inch pieces to measure 2 cups. Add rhubarb and blueberries to sugar mixture, tossing well, and spread mixture in baking dish.
- Make topping:
- Finely chop pistachios. In a bowl whisk together flour and sugars. Cut butter into 1/2-inch cubes and with your fingers or a pastry blender blend into flour mixture until mixture resembles coarse meal. Add pistachios and toss well.
- Squeeze a handful of topping together and coarsely crumble in chunks over filling. Squeeze and evenly crumble remaining topping over filling in same manner. Bake crisp in upper third of oven until filling is bubbling and topping is crisp and golden, about 50 minutes.
- Serve crisp warm or at room temperature.
RHUBARB-BLUEBERRY CRUMBLE
Rhubarb and strawberry often go together, but blueberries give rhubarb a fresh and summery touch. - Mike Schulz, Tawas City, Michigan
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 375°. In a bowl, mix sugar, cornstarch and salt. Add blueberries and rhubarb; toss to coat. Transfer to a greased 8-in. square baking dish., For topping, in a small bowl, mix baking mix, sugar and salt. Cut in butter until crumbly; stir in oats and almonds. Sprinkle over filling. Bake until filling is bubbly and topping is golden brown, 40-45 minutes.
Nutrition Facts : Calories 324 calories, Fat 14g fat (6g saturated fat), Cholesterol 20mg cholesterol, Sodium 255mg sodium, Carbohydrate 49g carbohydrate (32g sugars, Fiber 4g fiber), Protein 4g protein.
BLUEBERRY RHUBARB CRISP
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.
Provided by veggienut
Categories Dessert
Time 45m
Yield 1 8X8 Pan
Number Of Ingredients 10
Steps:
- 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.
BERRY DELICIOUS RHUBARB CRISP
What a perfect springtime dessert! It's filled with color and fresh fruit flavor the whole family will savor. I sometimes grate about a tablespoonful of fresh orange or lemon zest and add it to the crumb mixture for extra flavor. -Sharon Hadinger, Dublin, Ohio
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 9 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine the flour, brown sugar, oats, butter, 1 teaspoon vanilla and cinnamon. Set aside 1 cup for topping; press remaining crumb mixture into a greased 8-in. square baking dish. Top with rhubarb, strawberries and blackberries. , In a small saucepan, combine sugar and cornstarch. Stir in water. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in remaining vanilla. Pour over fruit; sprinkle with remaining crumb mixture. , Bake at 350° for 25-30 minutes or until bubbly. Serve with ice cream.
Nutrition Facts : Calories 329 calories, Fat 11g fat (7g saturated fat), Cholesterol 27mg cholesterol, Sodium 83mg sodium, Carbohydrate 56g carbohydrate (38g sugars, Fiber 3g fiber), Protein 3g protein.
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