Monday, May 30, 2011

Recipe: Blueberry Rhubarb Crumble

Another rhubarb recipe, this one is just wonderful, and so so simple.
Served with ice cream.  Mmmm.

I used some King Arthur Flour Lemon Bits in it to add a little zing, but that isn't strictly necessary.

Blueberry Rhubarb Crumble

1/2 lb rhubarb, chopped into 1/2" pieces
1/2 lb blueberries
1/2 c sugar
1/4 c King Arthur Flour Lemon Bits

1/2 c flour
1/2 c oats
1/4 c applesauce (plain, unsweetened)
1 Tbsp butter

Preheat oven to 425 F.  Combine blueberries, rhubarb, lemon bits (if using) and sugar together in a bowl.  Pour into a greased tart or pie pan.

Mix together oats, flour, and applesauce.  Sprinkle over the berry mixture.  Put slivers of the butter over the crumble.  Bake for about 20 minutes, or until nicely golden brown.  Let cool and enjoy.

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