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Wednesday, September 2, 2009

End of Summer recipe

I know blueberry season is pretty much over and I wanted to share this WONDERFUL recipe that I just found.  It allowed me to use up the end of my blueberries (you can use frozen if you don't have fresh) and some rhubarb I had laying around (again, frozen is okay).  ENJOY!

RHUBERRY CRISP

1 c. flour
1/2 c. oatmeal
1/4 c. sugar
1/4 c. brown sugar
1/2 tsp. salt
6 tbsp. butter
1 tbsp. cold water

2 c. rhubarb
2 c. blueberries
1/2 c. sugar
2 tbsp. flour



Combine first 7 ingredients. Mix to form crumbs. Set aside.

Combine last 4 ingredients and put in 8x8 pan. Sprinkle crumb mixture over top. Bake at 450 degrees for 10 minutes, then 375 degrees for 25-30 minutes.

2 comments:

TLC Inspirations said...

This sounds wonderful. My all-time fave fruit pie is strawberry-rhubarb, to my husband's horror, so this sounds right up my alley :)

Thanks for sharing! I imagine the blueberries' natural sweetness is really going to counter the "tart" rhubarb...should be "perfect"!

thatdesigngal said...

Yummy!! Thanks for the recipe!

Mary