Fruits and Veggies - Fresh Canned Frozen

Rhubarb & Blueberry Crumble

Rhubarb and Blueberry Crumble

From the Strive for Five at School! Resources

Adapted from The Enlightened Eater’s Whole Foods Guide, Rosie Schwartz

Preheat oven to 350ºF

Yield: 8

1 – 8" x 8" baking pan

Portion: 1 piece

Cost per serving: $0.59

Ingredients:

Crumb Mixture

3/4 cup (175 mL) oatmeal (large flake, not instant)

3 tbsp (45 mL) wheat germ

3 tbsp (45 mL) flax flour or flax meal

1/4 cup (50 mL) brown sugar, lightly packed

1/2 tsp (2 mL) cinnamon, ground

1/4 cup (50 mL) non-hydrogenated margarine

1 In a large bowl, mix the oatmeal, wheat germ, flax flour, brown sugar, and cinnamon. Cut the margarine into the flour mix until it is well distributed and all the dry ingredients have been moistened.

Fruit Mixture

2 cups (500 mL) rhubarb, frozen, cut into 1" pieces

2 cups (500 mL) blueberries, fresh or frozen

1/3 cup (75 mL) brown sugar, lightly packed

1/2 tsp (2 mL) cinnamon, ground

1 tbsp (15 mL) cornstarch

1 In a second large bowl, combine the rhubarb and blueberries.

2 Mix the brown sugar, cinnamon, and cornstarch. Spread over the fruit and toss well.

Assembly

1 Spoon the fruit mixture evenly into the pan and sprinkle the crumb mixture evenly over the fruit.

2 Bake for 40–45 minutes or until the fruit is soft and golden. Cut into 8 portions.

Tips:

Rhubarb mixes well with other fruits, giving a blend of flavours that tastes almost like a new fruit. This recipe is packed with rhubarb and blueberries and topped with a healthy crunchy topping that includes less-refined large flake oatmeal, wheat germ and flax flour. This recipe is an excellent source of antioxidants, vitamin E and fibre.

Did You Know?

  • Blueberries can last for up to 10 days covered in the refrigerator if kept dry.
  • Long ago, blueberry skins were boiled with milk to make grey paint.
  • Blueberries contain antioxidants. Antioxidants are compounds found in many fruits and vegetables. They act as disease fighters in our body.