Title: Blueberry Rhubarb Crisp
Categories: Dessert Fruit
Yield: 4 Servings

3	c	Fresh or frozen unsweetened
		Blueberries
2	c	Fresh or frozen unsweetened
		Sliced rhubarb
1/2	c	Regular rolled oats
1/2	c	All purpose flour
1/2	c	Packed brown sugar
1/2	ts	Ground cinnamon
1/4	c	Butter

FILLING: Thaw the fruit if frozen; do not drain. Preheat the oven to 350F. Place the fruit in a square 2-quart baking dish.

TOPPING: Combine the oats, flour, brown sugar and cinnamon in a medium bowl. Cut in the butter until the mixture resembles coarse crumbs. Sprinkle the topping over the filling.

Bake for 30 to 35 minutes (40 minutes for frozen fruit) or until the fruit is tender and the topping is golden.

Makes 6 servings.

Per serving: 233 Calories; 8 g Total Fat (5 g Saturated); 3 g Protein; 3 g Fiber; 38 g Carbohydrates; 20 mg Cholesterol; 88 mg Sodium. Daily Values: 8% Vitamin A; 21% Vitamin C; 5% Calcium; 9% Iron.

[Caroline Simon; Swansea, Mass. $200 Prize Winner] [Incredible Berries Category; June 1998] [Better Homes and Gardens; June, 1998]

Posted by Fred Peters. From: Fred Peters Date: 08-04-98 (12:27) The Once And Future Legend (1) Cooking

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