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I seem to be on a rhubarb kick this week but if you are like me and have an abundance of rhubarb and want to try something different with it, here is another one for ya.

This one also comes from www.tasteofhome.com and if served with some ice cream or whipped cream makes an excellent desert!



2/3 cup sugar
2 tablespoons cornstarch
1/4 teaspoon salt
3 cups fresh blueberries
3 cups sliced rhubarb


3/4 cup biscuit/baking mix (Bisquick)

1/3 cup sugar

1/8 teaspoon salt

1/3 cup unsalted butter, cubed

1/2 cup old fashioned oats

1/2 cup chopped almonds (or any other substitute if you like)


  1. Preheat oven to 375. In a large bowl, mix sugar, cornstarch and salt. Add blueberries and rhubarb; toss to coat. Transfer to a greased 8-in. square baking dish.
  2. For the topping, in a small bowl, mix baking mix, sugar and salt. Cut in butter until crumbly; stir in oats and almonds. Sprinkle over filling.
  3. Bake for 40-45 minutes or until filling is bubbly and topping is golden brown.

*Note: If you are using frozen rhubarb, measure rhubarb while still frozen. Thaw completely. Drain in a colander but do not press liquid out.