Fun With Fruit

We LOVE rhubarb. Here is a recipe we have been enjoying:

Rhubarb – Blueberry Crisp (adapted from Betty Crocker)

4 cups cut up rhubarb
3 cups blueberries (frozen are fine)
Salt (divided)
1 ¼ cup flour
2/3 cup brown sugar
1 ½ cup sugar
½ cup oatmeal
2/3 cup butter
2 tsp cinnamon

Place cut up rhubarb in a 9 x 13 ungreased pan. Sprinkle with ¼ tsp salt. Place 3 cups blueberries over the rhubarb.

Combine the flour, sugar, brown sugar, oatmeal, cinnamon, ¼ tsp salt. Cut in the butter until crumbly. Sprinkle over the rhubarb and blueberries.

Bake at 350 for 50 minutes.


For your further use are the two original recipes that I combined to make the one above:

Rhubarb Crisp (Betty Crocker’s new & Revised Cookbook – 1978)

4 cups cut up rhubarb
½ tsp salt
1 1/3 to 2 cups sugar
¾ cup flour
1 tsp cinnamon
1/3 cup butter

Arrange rhubarb in ungreased 8 x 8 backing dish. Sprinkle with salt.

Mix sugar, flour & cinnamon. Cut in butter until mixture is crumbly, sprinkle over rhubarb.

Bake at 350 for 40 to 50 minutes.


Blueberry Crisp (Betty Crocker’s New & Revised Cookbook – 1978)

3 cups blueberries or 1 package (16 oz) frozen (I used 3 cups frozen)
2 tbsp lemon juice
2/3 cup packed brown sugar
½ cup flour
½ cup oatmeal
1/3 cup butter – softened
¾ tsp cinnamon
¼ tsp salt

Arrange blueberries in an ungreased 8 x 8 baking dish. Sprinkle with lemon juice.

Mix brown sugar, flour, oats, butter, cinnamon & salt. Sprinkle on top.

Bake at 375 for 30 minutes.