RHUBARB BLUEBERRY CRISP

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Rhubarb Blueberry Crisp image

Although butter and sugar were scarce during World War II, my mom would save her rations to make this tasty treat using wild blueberries and homegrown rhubarb.

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 4-6 servings.

Number Of Ingredients 9

3 cups chopped fresh or frozen rhubarb
2 cups fresh or frozen blueberries
1/2 cup sugar
2 tablespoons all-purpose flour
TOPPING:
1/2 cup packed brown sugar
1/3 cup all-purpose flour
1/4 cup cold butter
1/2 cup slivered almonds, toasted

Steps:

  • In a large bowl, toss rhubarb and blueberries with sugar and flour. Transfer to a greased 2-qt. baking dish. , In a small bowl, combine brown sugar and flour; cut in butter until mixture resembles coarse crumbs. Stir in almonds. Sprinkle over fruit. , Bake at 350° for 1 hour or until bubbly. Serve warm.

Nutrition Facts :

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