Tuesday, March 3, 2009

Blue-Barb Crunch

4 cups rhubarb, cut into 1-inch pieces
1 cup all-purpose flour
2 cups blueberries
1 cup packed brown sugar
1 cup granulated sugar
½ cup rolled oats
½ cup all-purpose flour
½ cup butter, melted
1 tsp. cinnamon
½ cup chopped walnuts
1 tsp. lemon juice
½ cup water

Preheat oven to 375 degrees.

In a large bowl, combine rhubarb, blueberries, sugar, flour, cinnamon, lemon juice, and water. Mix well. Pour into a greased 9x12 baking dish. For topping; in a small bowl combine flour, brown sugar, oats, butter, and walnuts. Sprinkle topping over fruit. Bake for 45 minutes until rhubarb is tender.

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