Rhubarb-Blueberry Crumble

By carol gorman

The rhubarb and blueberry combination in this crumble gives a refreshing and light summery flavor, adding the pecans gives it a nice crunch. Serve with ice cream and or whipped cream.

Ingredients

• TOPPING:
• 2/3 cup sugar
• 2 tablespoons cornstarch
• 1/4 teaspoon salt
• 3 cups fresh blueberries
• 3 cups rhubarb, sliced fresh or frozen and thawed
• 3/4 cup biscuit/baking mix
• 1/3 cup sugar
• 1/8 teaspoon salt
• 1/3 cup cold unsalted butter, cubed
• 1/2 cup old-fashioned oats
• 1/2 cup almonds, chopped

Preparation

Step 1

Preheat oven to 375°F.

In a large bowl, mix sugar, cornstarch and salt. Add blueberries and rhubarb; toss to coat. Transfer to a greased 8-inch square baking dish.

For topping, in a small bowl, mix baking mix, sugar and salt. Cut in butter until crumbly; stir in oats and almonds.
Sprinkle over filling.

Bake 40 to 45 minutes or until filling is bubbly and topping is golden brown.