This recipe took no time to put together and was delicious! My Hubbers requested a scoop of ice cream on his!
2/3 cup sugar
2 tablespoons cornstarch
1/4 teaspoon salt
3 cups blueberries
3 cups sliced rhubarb
3/4 cup Bisquick/baking mix
1/3 cup sugar
1/8 teaspoon salt
1/3 cup cold unsalted butter, cubed
1/2 cup old-fashioned oats
1/2 cup chopped almonds (I used pecans)
Preheat oven to 375 degrees. In a large bowl, mix sugar, cornstarch and salt. Add blueberries and rhubarb; toss to coat. Transfer to a greased 8-inch square baking dish.
For topping, in a small bowl, mix baking mix, sugar and salt. Cut in butter until crumbly; stir in oats and almonds. Sprinkle over filling. Bake 40-45 minutes or until filling is bubble and topping is golden brown.
|The fruit, in all it's juicy glory, waiting for the topping!|
|I use a pastry blender to cut in the butter; two knives can also be used.|