Rhubarb Blueberry Crisp

60 min · Serves 9

Based on a recipe from Food Hero Oregon State University Cooperative Extension Service, via USDA MyPlate Kitchen

What goes in

• ¼ cuppacked brown sugar
• ½ cupall-purpose flour
• ½ cupold fashioned rolled oats
• ¼ cupmelted butter or margarine
• 3 cupschopped rhubarb
• 3 cupsblueberries
• 29.6 mlcornstarch
• ½ cupsugar
• 1 cup100% fruit juice
• 4.9 mlvanilla

How to cook it

1. Preheat your oven to 350 °F.
2. In a medium bowl, combine the brown sugar, flour, and rolled oats, then stir in the melted butter until evenly moistened and set aside.
3. Scatter the chopped rhubarb and blueberries across the bottom of an 8x8-inch baking dish.
4. In a medium saucepan, whisk together the cornstarch and sugar, then stir in the fruit juice.
5. Cook the juice mixture over medium heat, stirring continuously, until it becomes thick, then take the pan off the heat.
6. Stir in the vanilla and pour the warm thickened sauce evenly over the fruit in the baking pan.
7. Scatter the oat mixture evenly across the top of the fruit.
8. Bake for about 45 minutes until the topping is nicely browned and the fruit is bubbling around the edges, then serve warm or chilled.

More Kubbord recipes