Bluebarb Blueberry Rhubarb Crisp recipe

Bluebarb Blueberry Rhubarb Crisp

This Bluebarb Blueberry Rhubarb Crisp is a delicious summer dessert that combines the tartness of rhubarb and sweetness of blueberries. This recipe serves 8 people and is perfect for any occasion.

**Nutrition information:**
– Calories: 281kcal
– Fat: 11g
– Saturated Fat: 5g
– Cholesterol: 20mg
– Sodium: 66mg
– Potassium: 257mg
– Carbohydrates: 45g
– Fiber: 3g
– Sugar: 30g
– Protein: 2g

– 1 cup blueberries
– 2 cups chopped rhubarb
– 1/4 cup granulated sugar
– 1 tbsp cornstarch
– 1/2 tsp cinnamon
– 1/8 tsp nutmeg
– 1/8 tsp salt
– 1/2 cup all-purpose flour
– 1/2 cup old-fashioned oats
– 1/2 cup brown sugar
– 1/4 cup chopped almonds
– 1/2 cup cold unsalted butter, cut into small pieces

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, mix together the blueberries, rhubarb, sugar, cornstarch, cinnamon, nutmeg, and salt.
3. Pour the mixture into a 9-inch square baking pan.
4. In another bowl, combine the flour, oats, brown sugar, and almonds.
5. Add the butter and use your fingers to mix everything together until it forms a crumbly texture.
6. Spread the crumble mixture over the fruit mixture.
7. Bake for 35-40 minutes or until the top is golden brown and the fruit is bubbling.
8. Serve warm with a scoop of vanilla ice cream. Enjoy!

**Additional notes:**
– You can also use frozen blueberries if fresh ones are not available.
– This crisp can be stored in the refrigerator for up to 3 days.
– The cooking time may vary based on your oven, so keep an eye on it after 30 minutes.
– This recipe falls under the dessert category and is ideal for American cuisine.

**Preparation time:** 15 minutes
**Cooking time:** 35-40 minutes
**Servings:** 8 servings

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