Rhubarb Blueberry Crumble

Name: Rhubarb Blueberry Crumble
Prep time: 25 min
Total time: 1 h 10 min
Yield: 9 servings
Ingredients: Topping; 1/2 cup uncooked old-fashioned oats; 1/2 cup all-purpose flour; 1/2 cup firmly packed brown sugar; 1/2 cup finely chopped hazelnuts (filberts), * if desired; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg, if desired; 1/2 cup Land O Lakes® Butter softened; Filling; 8 stalks (4 cups) fresh rhubarb, ** sliced into 1/2-inch pieces; 1 cup fresh blueberries ***; 3/4 cup sugar; 2 tablespoons cornstarch; 3/4 cup water; 1 teaspoon vanilla extract; Ice cream, if desired

Here is a quick and easy dessert to celebrate rhubarb season!

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25 min

Prep Time

1 hr 10 min

Total Time

servings

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Ingredients

Topping

¹/₂ cup uncooked old-fashioned oats

¹/₂ cup all-purpose flour

¹/₂ cup firmly packed brown sugar

¹/₂ cup finely chopped hazelnuts (filberts), if desired

¹/₂ teaspoon ground cinnamon

¹/₂ teaspoon ground nutmeg, if desired

¹/₂ cup Land O Lakes® Butter, softened

Filling

8 stalks (4 cups) fresh rhubarb, sliced into 1/2-inch pieces

1 cup fresh blueberries

³/₄ cup sugar

2 tablespoons cornstarch

³/₄ cup water

1 teaspoon vanilla extract

Ice cream, if desired

*Substitute your favorite finely chopped nuts. **Substitute frozen rhubarb, thawed, well-drained. ***Substitute frozen blueberries, thawed, well-drained.

How to make

STEP 1

Heat oven to 350°F.
STEP 2

Combine all topping ingredients except butter in bowl. Mix in butter with pastry blender or fork until mixture resembles coarse crumbs. Set aside.
STEP 3

Combine rhubarb and blueberries in bowl. Place mixture into ungreased 8- or 9-inch square baking dish. Set aside.
STEP 4

Combine sugar and cornstarch in 2-quart saucepan. Add water; mix well. Cook, stirring occasionally, over medium heat until mixture comes to a boil. Continue cooking 1-2 minutes or until mixture is thickened. Stir in vanilla. Pour over fruit.
STEP 5

Sprinkle topping over filling. Bake 30-35 minutes or until bubbly and topping is lightly browned. Cool 15 minutes. Serve warm with ice cream, if desired.