Rhubarb-Blueberry Crumble

By srumbel

Rhubarb and strawberry often go together, but blueberries give rhubarb a fresh and summery touch. — Mike Schulz, Tawas City, Michigan
from tasteofhome.com

Ingredients

• TOPPING:
• 2/3 cup sugar
• 2 tablespoons cornstarch
• 1/4 teaspoon salt
• 3 cups fresh blueberries
• 3 cups sliced fresh or frozen rhubarb, thawed
• 3/4 cup biscuit/baking mix
• 1/3 cup sugar
• 1/8 teaspoon salt
• 1/3 cup cold unsalted butter, cubed
• 1/2 cup old-fashioned oats
• 1/2 cup chopped almonds

Details

Preparation time 15mins
Cooking time 55mins

Preparation

Step 1

Preheat oven to 375°. In a large 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 40-45 minutes or until filling is bubbly and topping
is golden brown. Yield: 8 servings.

Nutritional Facts: 1 serving equals 324 calories, 14 g fat (6 g saturated fat), 20 mg cholesterol, 255 mg sodium,