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Blueberry Rhubarb Crisp

July 3, 2013

I LOVE RHUBARB. One of my earliest memories is of sitting on my grandmother’s kitchen counter, eating fresh rhubarb, in the summer. It is actually a vegetable, but in the U.S. most people use it like a fruit. I like how tart it is, since it pairs well with berries for compotes and pies. This crisp is very easy to pull together and is de-lic-ious!

20130602 Blue Rhubarb Crisp

You will need:

  • 1/3 c + 1/2 c sugar, divided
  • 2 T + 3/4 c whole wheat flour
  • 1 pint fresh or frozen blueberries
  • 3 c cut fresh or frozen rhubarb, in 1/2-inch pieces
  • 1/3 c walnuts
  • 1/4 c brown sugar
  • 2 T cinnamon
  • 6 T cold butter, cut into cubes

Then you will…

  1. Preheat oven to 350. Lightly grease a 9×9-inch baking dish with 3-4 inch high sides.
  2. In a medium bowl, mix together 1/3 c of the sugar with 2 T of the flour.
  3. Stir in the blueberries and rhubarb. Mix to coat.
  4. Spread into the prepared baking dish.
  5. In a food processor, combine the walnuts with the remaining sugar, flour, brown sugar and cinnamon.
  6. Add the butter and pulse until well integrated.
  7. Sprinkle the topping on the fruit mixture.
  8. Bake 45-55 minutes or until the top is golden and crisp.
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