This recipe is the best late-spring recipe! I was excited to get some rhubarb at the farmer's market and remembered this as my favorite recipe to use it in. I was short on rhubarb and frozen blueberries, so the rest of the fruit I added were strawberries I had taking up room in the freezer. Boy, was it yummy! Experiment with your favorite seasonal fruit on this one!
6 c. fresh or frozen blueberries
4 c. diced rhubarb
1 c. sugar
1/4 c. all-purpose flour
1 c. quick oats
1 c. packed brown sugar
1/2 c. all-purpose flour
1/2 tsp. nutmeg
1/2 tsp. cardamom
1/2 tsp. cinnamon
1/2 tsp. salt
1/2 c. cold butter
Combine blueberries, rhubarb, sugar and flour. Transfer to a greased 13x9-inch baking pan.
Topping: combine oats, brown sugar, flour, nutmeg, cardamom, cinnamon, and salt. Cut in butter until crumbly. Sprinkle over fruit mixture.
Bake at 350º for 45-55 minutes or until fruit is bubbly and topping is golden brown. Let cool 10 minutes. Serve warm w/ whipped cream or ice cream. (Also good at room temperature!)
*Adapted from a Taste of Home recipe, Aug/Sept 2009 issue