Dessert

Rhubarb Blueberry Crisp with Crumble Topping is for Dessert.

Rhubarb Blueberry Crisp with Crumble Topping takes 100 minutes to prepare.

Rhubarb Blueberry Crisp with Crumble Topping takes 50 minutes to cook.

Rhubarb Blueberry Crisp with Crumble Topping makes 8 servings.

The ingredients for Rhubarb Blueberry Crisp with Crumble Topping are:

4 cup Blueberries, fresh
8 cup, diced Rhubarb
1 cup (8 fl oz) Water, tap
0.13 cup Corn Starch
2 cup dry Oatmeal (plain)
.5 stick Butter, salted
0.75 cup Granulated Sugar

Here is how you make Rhubarb Blueberry Crisp with Crumble Topping:

Clean Rhubarb and cut into 1 inch pieces. Add 1/4 cup of sugar to it and let sit for one hour to draw out the juices (also the bitterness) then simmer. Add the other fruit pie filling ( I make mine up in the fall with the corn starch, water and 1/4 cup of sugar but you could use just fresh fruit if you chose to). Add 1 cup of uncooked oatmeal and stir it in.Grease a 9x13 dish with a small amount of butter.Pour in the fruit mixture. Take the remaining butter, sugar and oatmeal and make a crumble and put that on the top of the mixture.Bake at 350 for about 40 minutes of until it is golden brown. Let cool and enjoy!Serving Size:?8 equal pieces

The nutritional information for Rhubarb Blueberry Crisp with Crumble Topping is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 271.5

• Total Fat: 7.5 g
• Cholesterol: 15.5 mg
• Sodium: 50.8 mg
• Total Carbs: 49.9 g
• Dietary Fiber: 6.2 g
• Protein: 4.1 g