Post by April B. on Jul 6, 2003 9:43:51 GMT -6
Grilled Blueberry-Rhubarb Crumble
3 cups fresh or frozen blueberries
2 cups fresh or frozen diced rhubarb
1/2 cup granulated sugar
2 tablespoons all-purpose flour
1/2 cup quick-cooking rolled oats
1/2 cup packed brown sugar
1/4 cup all-purpose flour
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/4 cup butter or margarine
Whipped cream (optional)
1. In a medium sauepan, combine the blueberries,
rhubarb, granulated sugar, and the 2 tablespoons
flour. Cook and stir until thickened and bubbly.
Transfer fruit mixture to an 8x8x2-inch metal baking
or foil pan; set aside.
2. For topping, combine oats, brown sugar, the 1/4
cup flour, nutmeg, and cinnamon in a medium bowl.
Cut in butter or margarine until mixture resembles
coarse crumbs. Sprinkle topping over fruit mixture.
Cover pan tightly with foil.
3. Grill for 20 to 25 minutes or until topping is set.
Serve warm with whipped cream, if desired.
Makes 6 servings. ;D
3 cups fresh or frozen blueberries
2 cups fresh or frozen diced rhubarb
1/2 cup granulated sugar
2 tablespoons all-purpose flour
1/2 cup quick-cooking rolled oats
1/2 cup packed brown sugar
1/4 cup all-purpose flour
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/4 cup butter or margarine
Whipped cream (optional)
1. In a medium sauepan, combine the blueberries,
rhubarb, granulated sugar, and the 2 tablespoons
flour. Cook and stir until thickened and bubbly.
Transfer fruit mixture to an 8x8x2-inch metal baking
or foil pan; set aside.
2. For topping, combine oats, brown sugar, the 1/4
cup flour, nutmeg, and cinnamon in a medium bowl.
Cut in butter or margarine until mixture resembles
coarse crumbs. Sprinkle topping over fruit mixture.
Cover pan tightly with foil.
3. Grill for 20 to 25 minutes or until topping is set.
Serve warm with whipped cream, if desired.
Makes 6 servings. ;D