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Blue-Raspberry Rhubarb Crisp Annette

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Topping
1 cup rolled oats
1/2 cup flour
1/2 cup chopped nuts
1/2 cup brown sugar
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/8 tsp salt
1/2 (1/4 lb.) cold butter or margarine, cut into chunks

Filling
1 cup fresh blueberries, rinsed & drained
12 ounces rhubarb (about 3 stalks)
3/4 cu granulated sugar
2 Tbsp cornstarch
3 cups fresh raspberries, rinsed & drained

Mix all dry topping ingredients together. Blend in butter, using pastry blender. Mix until coarse crumbs form. Cover and chill.

Rinse rhubarb and trim off and discard green parts of stalks. Cut into 1/2 inch thick slices. You will need about two cups.

In a large bowl, combine granulated sugar, cornstarch, blueberries, raspberries and rhubarb. Mix gently. Pour into shallow 2-3 quart baking dish.

Sprinkle evenly with topping. Bake 350 degrees about 45 minutes or until topping is golden brown and fruit is bubbling. Serve warm or room temperature. Great with ice cream.

From KUTV: and sister Annette
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Comments

Tina said…
So fun to get a recipe from Annette!!!
February 20, 2010 at 4:50 AM
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