How To Make Bluebarb Blueberry Rhubarb Crisp
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Serves:
Ingredients
- 2 cups rhubarb, chopped
- 2 cups blueberries
- 1/2 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon lemon juice
- 1 cup old-fashioned rolled oats
- 1/2 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold and diced
Instructions
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Preheat the oven to 375°F (190°C).
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In a large bowl, combine the rhubarb, blueberries, granulated sugar, flour, and lemon juice. Mix well and set aside.
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In a separate bowl, combine the oats, flour, brown sugar, cinnamon, and salt. Cut in the cold butter using a pastry cutter or your hands until the mixture resembles coarse crumbs.
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Transfer the rhubarb-blueberry mixture into a 9-inch square baking dish. Sprinkle the oat mixture evenly over the fruit.
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Bake in the preheated oven for 35-40 minutes, or until the fruit is bubbly and the topping is golden brown.
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Remove from the oven and let it cool slightly before serving.
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Serve warm, optionally with a scoop of vanilla ice cream.
Nutrition
- Calories : 320kcal
- Total Fat : 12g
- Saturated Fat : 7g
- Cholesterol : 30mg
- Sodium : 150mg
- Total Carbohydrates : 52g
- Dietary Fiber : 4g
- Sugar : 29g
- Protein : 3g
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