Blueberry Rhubarb Crisp Recipe
Ingredients
| Packed brown sugar | 3/4 Cup (16 tbs) | |
| All purpose flour | 1 /3 Cup (16 tbs) | |
| Lemon peel | 1 Teaspoon, grated | |
| Ground cinnamon | 1 Teaspoon | |
| Ground nutmeg | 1/4 Teaspoon | |
| Rhubarb | 4 Cup (16 tbs), chopped | |
| Blueberries | 1 Cup (16 tbs) | |
| 1 cup Honey Nut Clusters cereal, slightly crushed | ||
| Pecans | 1 /4 Cup (16 tbs), chopped | |
Directions
MAKING
1 Heat the oven to 375 degrees farenheit.Spray the bottom and sides of an 8-inch glass baking dish with a cooking spray.
2 In a large bowl mix brown sugar,flour,lemon peel,cinnamon and nutmeg.Stir in rhubarb and blueberries.
3 Spoon the mixture into the prepared baking dish and sprinkle with crushed cereal and pecans.
4 Bake uncovered for 30-40 minutes or until rhubarb is tender when pierced with a fork.
SERVING
5 Let stand for 30 minutes before serving.
1 Heat the oven to 375 degrees farenheit.Spray the bottom and sides of an 8-inch glass baking dish with a cooking spray.
2 In a large bowl mix brown sugar,flour,lemon peel,cinnamon and nutmeg.Stir in rhubarb and blueberries.
3 Spoon the mixture into the prepared baking dish and sprinkle with crushed cereal and pecans.
4 Bake uncovered for 30-40 minutes or until rhubarb is tender when pierced with a fork.
SERVING
5 Let stand for 30 minutes before serving.
Chef
