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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Blueberry-Rhubarb Crumble Recipe

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This recipe for Blueberry-Rhubarb Crumble, by , is from Family Recipes From Bea And Mildred, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Mildred Toof

Category:
Category:

Ingredients:  
Ingredients:  
3 c. blueberries
2 c. rhubarb, cut into 1 inch pieces
1 1/2 c. rolled oats
2/3 c. packed brown sugar
1/2 c. + 2 T. flour
1/2 c. margarine or butter
1/2 c. sugar
Whipped cream for topping

Directions:
Directions:
Preheat oven to 350. Thaw fruit if frozen, do not drain. In a large bowl, combine oats, brown sugar, and 1/2 c. flour. With a pastry cutter or fork, cut margarine or butter into oat mixture until mixture resembles coarse crumbs. Reserve 2/3 c. crumb mixture for topping. Pat remaining crumb mixture into the bottom of a greased 9 inch square pan. Bake crust for 10-15 minutes or until light brown. Meanwhile, in a large bowl, combine blueberries and rhubarb. Add the sugar and remaining 2 T. flour, toss to coat well. Spoon fruit mixture on top of baked crust. Sprinkle with reserved crumb mixture. Bake 45-50 minutes or until golden. Serve warm with whipped cream.

 

 

 

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