Q: There are 2 cowboys in the kitchen. Which one is the real cowboy?
A: The one on the range.
This easy Crisp is worth making just for the fantastic oat crumb topping. The combination of blueberry and rhubarb was unexpected, but very good indeed.
2-1/2 cups diced fresh or frozen rhubarb, thawed (Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.)
1/3 cup sugar
2 tablespoons all-purpose flour
1 can (21 ounces) blueberry pie filling
Ingredients for topping:
3/4 cup flour
3/4 cup old-fashioned oats
1/3 cup packed brown sugar
3/4 teaspoon ground cinnamon
1/2 cup cold butter, cubed
1. In a 2 quart microwave-safe dish, combine the rhubarb, sugar and flour. Cover and microwave on high for 3 minutes; stir. Add pie filling.
2. In a small bowl, combine the flour, oats, brown sugar and cinnamon. Cut in butter until mixture is crumbly; sprinkle over fruit. Cover and cook 4-5 minutes longer or until bubbly and rhubarb is tender. Serve warm with ice cream, if you like.
Recipe from Simple & Delicious Magazine
Time for a short song.
Birds Fled From Me-Staring At The Sea
And a sweet song.
The Stills-Still In Love Song