Saturday, March 15, 2008

Blueberry Rhubarb Crisp

Spring is almost here and fresh rhubarb has been available for the last few weeks and with blueberries from Chile, this is the perfect time to combine the 2. Yesterday we put together a recipe for Blueberry Rhubarb Crisp. It is sooo good and better than any strawberry rhubarb combination.
1. Combine the filling in a large bowl.
3 cups chopped (3/8 -1/2in. long) rhubarb
1 1/2 cups washed fresh blueberries
3/4 cup sugar
1/4 cup flour
1 tsp cinnamon
1/4 tsp mace
1/8 tsp salt
1/4 cup water
Mix well and set aside.

2. Combine the topping in a large bowl.
1 cup flour
1/2 cup rolled oats
3/4 cup brown sugar
1/2 cup melted butter
dash of salt
Mix well and set aside.

3. Pour the filling into a 8x8x2 inch dish. Now add the topping and make sure that all the filling is covered by the topping.

4. Place the dish in a pre-heated 350ºF oven and bake for 35 to 40 minutes. You should see the fruit bubbling.

Good eating.