br>Meanwhile, to make the crumble, combine oats, cinnamon, flour and
Preheat oven to 350\u00b0F.
Mix sugar, flour and sour cream together.
Combine with strawberries and rhubarb and spoon into buttered gratin dish.
Make crumble by mixing oats, flour, and brown sugar together.
Rub in butter until mixture resembles coarse meal.
Scatter over rhubarb and strawberry mixture.
Bake 40 minutes.
Combine rhubarb and sugar and let set overnight.
In the morning, boil rhubarb and sugar for 15 minutes.
Add blueberry pie filling and boil 5 minutes more.
Add raspberry jello and stir until dissolved.
Pour into hot jars and seal.
In small mixing bowl, cream butter and sugar. Add egg and sour cream; mix well. Combine the flour, baking power and salt; add to creamed mixture alternately with milk. Fold in blueberries and rhubarb.
Fill 12 greased or paper lined muffin cups about 2/3 full. Bake at 400 for 20-25 minutes or until toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
15 minutes.
Meanwhile, prepare crumble:
Mix golden brown sugar
Spread rhubarb on bottom of 9 x 13 pan.
Mix sugar, eggs and 4 Tbsp. flour together and pour over rhubarb.
Mix 2 cups flour, brown sugar, soda and butter to crumble.
Top rhubarb with crumble mixture.
Bake at 350\u00b0 for 45 minutes.
Serve with Cool Whip.
n a large bowl. Add rhubarb and blueberries; toss to coat
In a small mixing bowl, cream butter and sugar. Add egg and sour cream; mix well. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Fold in blueberries and rhubarb.
Fill 12 greased or paper-lined muffin cups about two-thirds full. Bake at 400 F. for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Yield: 1 dozen.
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Cream butter and brown sugar; mix in egg.
Mix flour, soda and salt together, then add intermittently with sour cream to creamed mixture.
Fold in rhubarb and berries.
Mix nuts, sugar, cinnamon and butter, and spread over top.
Pour batter into 9x13 pan. Bake at 350 for 40-45 minutes or until toothpick comes out clean. Cool in pan on wire rack. Serve warm or cold, with whipped cream.
large bowl, add the rhubarb and sugar; stir to coat
ours, then stir in the crumble and puree as below.
In a large kettle, combine rhubarb and water.
Cook over medium-high heat for 4 minutes or until rhubarb is tender.
Add sugar and bring to a boil.
Boil for 2 minutes.
Stir in pie filling.
Remove from the heat; cool for 10 minutes.
Add gelatin and mix well.
Pour hot into hot jars, leaving 1/4-inch headspace. Adjust caps.
Process for 15 minutes in a boiling water bath. Yield:
about 8 half pints.
he ready and make the crumble by rubbing all the ingredients
Preheat the oven to 180c / 350\u00b0F Arrange the rhubarb in a 2.25 litre baking dish & add the cardamom pods. Scatter the caster sugar over the rhubarb.
To make the topping, place the flour in a large bowl & using your fingers, rub in the butter to form fine breadcrumbs.
Stir in the sugar & flaked almonds, then scatter the mixture evenly over the rhubarb. Bake for 30-35 minutes, until the topping is golden.
Serve with cream, custard, ice cream or mascarpone!
ide.
Place the drained rhubarb in a 2 litre oven
Thaw frozen rhubarb completely, if using, draining well.<
Cream together butter and sugar
Beat in egg and sour cream.
Combine flour, baking powder and salt and add to other ingredients.
Stir in milk.
Fold in blueberries and rhubarb.
NOTE: Blueberries may be fresh or frozen, if frozen don't thaw.
NOTE: If rhubarb is frozen, measure from frozen state then thaw and drain but don't press out liquid.
Bake at 400 for 20-25 minutes.
Cool before removing.
eeded.
Prepare filling: Toss rhubarb, strawberries, lemon juice, sugar, cornstarch
repare Graham Cracker Crust (**See Recipe below).
Combine cream cheese
Boil sugar, water, vanilla and cornstarch until thick.
Add remaining ingredients, except rhubarb, and crumble 3/4 in the bottom of 9 x 12-inch pan.
Add rhubarb and cover with remaining crumbs.
Bake at 350\u00b0 for 30 to 35 minutes.