One more yummy rhubarb recipe: Rhubarb Blueberry Crumble

ee-Rhubarb-backyardAs requested by a rhubarb lover on my Facebook page, I am posting this delicious nutrient-packed dessert from my book, The Enlightened Eater’s Whole Foods Guide.

You can substitute any other fruits, if you like, as they come into but you might want to cut down  on the amount of  sugar you use in the filling.

Rhubarb Blueberry  Crumble

Makes  6 -8  servings.

Topping:
3/4   cup (175 mL)    oats
3 tablespoons (45 mL)  wheat germ
3 tablespoons (45 mL)  all-purpose flour
1/4 cup  (50 mL) brown sugar
2 tablespoons (25 mL)   chopped pecans
1  teaspoon   (5 mL) cinnamon
1/4 cup  (50 mL) soft non-hydrogenated margarine

Filling:

2  1/2 cups (625 mL)    rhubarb, sliced into 1/2-inch (1.25-cm) pieces
2  1/2 cups (625 mL)  blueberries, fresh or frozen (if using frozen, do not defrost)
1/3 cup (75 mL) brown sugar
1/2 teaspoon   (2 mL) cinnamon
1 1/2  tablespoons  (22 mL)   cornstarch

Preheat oven to 350°F/180°C.

Combine the  oatmeal,  wheat germ,  3 tablespoons /45 mL flour, 1/4 cup /50 mL brown sugar, pecans and 1  teaspoon /5 mL cinnamon in a bowl and mix well. Work in margarine with a fork or your fingertips until the margarine is distributed and all the dry ingredients are moistened.

In a 6-cup /1.5 L ovenproof dish, combine the rhubarb,  blueberries,   1/3 cup (75 mL) brown sugar, 1/2 teaspoon /2 mL cinnamon and cornstarch. Mix well. Sprinkle oatmeal mixture evenly over fruit. Bake for about 35 to 40 minutes, or  until fruit is soft and the topping is golden brown.

Per 8-servings nutritional information:

Calories: 190
Protein:     3 grams
Fat:   7 grams
Saturated Fat: 1gram
Carbohydrate: 28  grams
Dietary Fibre: 3  grams
Sodium: 56 milligrams

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Categories: Recipes

Author:Rosie Schwartz

Rosie Schwartz is a Toronto-based consulting dietitian and writer.

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