Rhubarb Blueberry Crisp
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Ingredients
- 1/4 cup packed brown sugar
- 1/2 cup all-purpose flour
- 1/2 cup old fashioned rolled oats
- 1/4 cup margarine or butter, melted
- 3 cups chopped rhubarb
- 3 cups blueberries
- 2 tablespoons cornstarch
- 1/2 cup sugar
- 1 cup 100% fruit juice (any type)
- 1 teaspoon vanilla
Instructions
- Wash hands with soap and water.
- Preheat oven to 350 °F.
- In a medium bowl, stir together brown sugar, flour and oats. Mix in the margarine or butter and set aside.
- Spread the rhubarb and blueberries in an 8x8 inch baking dish and set aside.
- In a medium saucepan, mix cornstarch and sugar and stir in the juice. Cook over medium heat, stirring all the time, until the mixture has thickened. Turn off the heat.
- Stir in vanilla and pour the mixture over the rhubarb and blueberries.
- Crumble oat mixture on top of the fruit.
- Bake for 45 minutes or until topping is browned and fruit is bubbling at edges. Serve warm or cold.
Nutrition
| Calories | 212 |
|---|---|
| Protein | 2 g |
| Total Fat | 6 g |
| Saturated Fat | 1 g |
| Cholesterol | 0 mg |
| Sodium | 8 mg |
| Carbohydrates | 40 g |
| Dietary Fiber | 3 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: Food Hero Oregon State University Cooperative Extension Service