"BLUEBARB" BLUEBERRY RHUBARB CRISP RECIPE | ALLRECIPES
I created this dessert because I still had tons of rhubarb hanging around in my freezer and I was sick of the go-to strawberry/rhubarb combination. It turned out amazingly! The tart taste of rhubarb is, not surprisingly, complemented by blueberry. Delicious with a scoop of vanilla ice cream.
Provided by Chloe
Categories Desserts Fruit Desserts Blueberry Dessert Recipes
Total Time 40 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Whisk brown sugar, white sugar, 1/4 cup oats, 1 teaspoon flour, and a pinch of cinnamon together in a bowl. Add rhubarb and blueberries; stir to coat. Pour mixture into a small baking dish.
- Stir 1/2 cup flour, 1/3 cup oats, cinnamon, and nutmeg together in a bowl; add enough butter to create a crumbly topping, about 1/2 of the butter. Sprinkle crumbly topping over rhubarb mixture, and drizzle remaining butter over the top.
- Bake in the preheated oven until golden and bubbling, 20 to 30 minutes. Cool for 5 minutes before serving.
Nutrition Facts : Calories 291.8 calories, CarbohydrateContent 35.7 g, CholesterolContent 40.7 mg, FatContent 16.1 g, FiberContent 2.2 g, ProteinContent 2.7 g, SaturatedFatContent 9.9 g, SodiumContent 113.3 mg, SugarContent 20 g
RHUBARB AND BLUEBERRY COMPOTE RECIPE | ALLRECIPES
A beautifully tart compote that can be served over ice cream for dessert or served with yogurt or muesli for a healthy but tasty breakfast.
Provided by Sherona
Categories Side Dish Sauces and Condiments Canning and Preserving Recipes Jams and Jellies Recipes
Total Time 1 hours 10 minutes
Prep Time 10 minutes
Cook Time 30 minutes
Yield 8 servings
Number Of Ingredients 6
Steps:
- Combine rhubarb, sugar, blueberries, vanilla extract, and cinnamon stick in a pot. Add enough water to barely cover the rhubarb. Simmer, stirring occasionally, until rhubarb is soft and broken down, 30 to 40 minutes. Discard cinnamon stick.
- Cool compote in the refrigerator until thickened, about 30 minutes.
Nutrition Facts : Calories 112.3 calories, CarbohydrateContent 28.2 g, FatContent 0.1 g, FiberContent 1.3 g, ProteinContent 0.6 g, SodiumContent 3.5 mg, SugarContent 25.8 g
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Reviews 4.8
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Reviews 4.8
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Category Desserts
Calories 305 calories per serving
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Reviews 5
Total Time 55 minutes
Category Desserts
Calories 290 calories per serving
- Preheat oven to 400°. On a lightly floured surface, roll dough into a 14-in. circle. Transfer to a parchment-lined baking sheet., In a large bowl, mix sugar and flour. Add rhubarb and blueberries; toss to coat. Spoon filling over crust to within 2 in. of edge. Fold crust edge over filling, pleating as you go and leaving a 4-in. opening in the center. Brush folded crust with milk; sprinkle with coarse sugar. Bake 40-45 minutes or until crust is golden and filling is bubbly. Transfer tart to a wire rack to cool.
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Reviews 4.9
Total Time 35 minutes
Calories 168 calories per serving
- In a small bowl, cream butter and sugar until light and fluffy. Beat in egg and sour cream. Combine the flour, baking powder and salt; gradually add to creamed mixture alternately with milk. Fold in blueberries and rhubarb., Fill 12 greased or paper-lined muffin cups about two-thirds full. Bake at 400° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
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