Rhubarb Blueberry Crisp

By á-47

Ingredients

• TOPPING:
• 2 1/2 cups fresh rhubarb, washed, dried and cut into 1" pieces
• 1/3 cup sugar
• 2 Tbsp. flour
• 1 can (21 oz) blueberry pie filling
• 3/4 cup flour
• 3/4 cup old fashioned oats
• 1/3 cup light brown sugar
• 3/4 tea. cinnamon
• 1/2 cup cold butter, cut into bits

Preparation

Step 1

Preheat oven to 350 degrees.

Butter 1 1/2 qt. casserole or any 8x8 baking pan.

In a medium bowl, toss rhubarb with the sugar and 2 Tbsp. flour that have been combined. Stir in blueberry pie filling. Transfer fruit to baking dish.

Combine flour, oats, brown sugar and cinnamon in a small bowl. Cut in butter until mixture is crumbly; sprinkle over fruit.

Bake for 45 minutes and serve warm with vanilla ice cream.