Note - if you are using frozen rhubarb, discard any liquid and, if possible, use when only partially thawed.
If you are using frozen blueberries, do not defrost prior to using them.
TOPPING
In a bowl, combine the oatmeal, wheat germ, flour, brown sugar, pecans and the cinnamon and mix well (with a fork) to combine.
Work in the margarine with a fork, until the margarine is well distributed and mixture is crumbly.
FILLING
In a bowl, combine the rhubarb and the blueberries.
Stir together the brown sugar, cinnamon and the cornstarch.
Sprinkle over the fruit and toss well.
Spoon into a lightly greased 8 x 8 baking dish.
Sprinkle the topping mixture evenly over the fruit, and pat down lightly.
Bake at 350 F for 40 to 45 minutes or until topping is golden brown.
Serving
Suggestions
Serve warm or cold with whipped cream or ice cream.
Originally Submitted
7/5/2011
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