Rhubarb Blueberry Crumble
Colourful and both sweet and tart, with a crunchy topping, a small scoop of low-fat frozen vanilla yogurt is a perfect foil for this comforting and healthy dessert.
Ingredients
- Topping:
- 3/4 cups (175 mL) rolled oats (not instant), or quick cooking oats
- 3 tbsp (45 mL) wheat germ
- 3 tbsp (45 mL) all-purpose flour
- 1/4 cup (50 mL) brown sugar, lightly packed
- 2 tbsp (30 mL) chopped pecans
- 1 tsp (5 mL) cinnamon
- 1/4 cup (50 mL) soft margarine
- Filling:
- 2-1/2 cups (625 mL) sliced rhubarb, 1/2-inch (1 cm) pieces
- 2-1/2 cups (625 mL) blueberries, frozen (if using frozen, do not defrost), or fresh
- 1/3 cup (75 mL) brown sugar, lightly packed
- 1/2 tsp (2 mL) cinnamon
- 1-1/2 tbsp (22 mL) cornstarch
Preparation
Preheat oven to 350F (180C).
Topping: Combine oatmeal, wheat germ, flour, brown sugar, pecans and cinnamon in a bowl and mix well. Work in margarine with a fork or fingertips until margarine is distributed and all the dry ingredients are moistened.
Filling: Combine rhubarb and blueberries in a bowl. Stir together brown sugar, cinnamon and cornstarch; sprinkle over fruit and toss well. Spoon into lightly greased 6-cup (1.5 L) ovenproof dish.
Sprinkle topping mixture evenly over fruit. Bake for 40 to 45 minutes, or until fruit is soft and the topping is golden brown. Serve warm.
Makes 6 to 8 servings.
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