Rhubarb Blueberry Crumble Recipe 445

BEST BLUEBERRY RHUBARB CRUMBLE

Steps:

• Preheat oven to 350.
• Thoroughly mix sugar and cornstarch in the bottom of a large pot.
• Add rhubarb, blueberries, apple juice, lemon juice and butter to pot.
• Stir to combine with sugar and cornstarch.
• Continue to stir and cook over medium heat until thick and glossy.
• Transfer to pie pan. Top with crumble.
• Bake for 30 - 35 minutes.
• Enjoy with vanilla ice cream -- yummy!

BLUEBERRY-RHUBARB CRUMBLE

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.

RHUBARB-BLUEBERRY CRUMBLE RECIPE - (4.4/5)

Steps:

• Preheat oven to 375°F. In a large bowl, mix sugar, cornstarch and salt. Add blueberries and rhubarb; toss to coat. Transfer to a greased 8-inch 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 to 45 minutes or until filling is bubbly and topping is golden brown.

"BLUEBARB" BLUEBERRY RHUBARB CRISP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Whisk brown sugar, white sugar, 1/4 cup oats, 1 teaspoon flour, and a pinch of cinnamon together in a bowl. Add rhubarb and blueberries; stir to coat. Pour mixture into a small baking dish.
• Stir 1/2 cup flour, 1/3 cup oats, cinnamon, and nutmeg together in a bowl; add enough butter to create a crumbly topping, about 1/2 of the butter. Sprinkle crumbly topping over rhubarb mixture, and drizzle remaining butter over the top.
• Bake in the preheated oven until golden and bubbling, 20 to 30 minutes. Cool for 5 minutes before serving.