 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
|
Although butter and sugar were scarce during World War II, my mom would save her rations to make this tasty treat using wild blueberries and homegrown rhubarb. Ingredients:
3 cups chopped fresh or frozen rhubarb |
2 cups fresh or frozen blueberries |
1/2 cup sugar |
2 tablespoons king arthur unbleached all-purpose flour |
topping: |
1/2 cup packed brown sugar |
1/3 cup king arthur unbleached all-purpose flour |
1/4 cup cold butter |
1/2 cup slivered almonds, toasted |
Directions:
1. In a large bowl, toss rhubarb and blueberries with sugar and flour. Transfer to a greased 2-qt. baking dish.
2. In a small bowl, combine brown sugar and flour; cut in butter until mixture resembles coarse crumbs. Stir in almonds. Sprinkle over fruit.
3. Bake at 350° for 1 hour or until bubbly. Serve warm. Yield: 4-6 servings.
|
|