Our - and - Recipes

Bluebarb Crunch

4 c rhubarb, l-inch pieces
2 c blueberries
1 c granulated sugar
1/2 c all-purpose flour
1 tsp. cinnamon
1 tsp. lemon juice
1/2 c water

Crumble/Crunch Topping

l c all-purpose flour
l c packed brown sugar
1/2 c rolled oats
1/2 c butter or margarine, (melted)
1/2 c chopped walnuts

Preheat oven to 375

In a large bowl combine rhubarb, blueberries, sugar, flour, cinn, lemon ju and water. mix well. Pour into a greased 9 by 12" baking dish.

For topping, in a small bowl combine topping ingredients, sprinkle topping over fruit. Bake 45 min. until rhubarb is tender - best served warm.

(8 servings)

Donna Stewart
Braeburn Country Manor, Campbellford ON