Blueberry-Rhubarb Crisp

Believe it or not, this delicious summer treat is made in the microwave!! And it pairs perfectly with a scoop of vanilla ice cream!


Prep/ Total time: 25 min. Serves: 6

• 2 1/2 c. diced fresh or frozen rhubarb, thawed
• 1/3 c. sugar
• 2 Tbs. all-purpose flour
• 1 can (21 oz.) blueberry pie filling

TOPPING:

• 1/4 c. all-purpose flour
• 3/4 c. old-fashioned oats
• 1/3 c. packed brown sugar
• 1/4 tsp. ground cinnamon
• 1/2 c. cold butter, cubed

1. Combine rhubarb, sugar and flour in a greased 2-qt. microwave safe dish. Cover and microwave on high for 3 min.; stir. Add pie filling.
2. Combine flour, oats, brown sugar and cinnamon in a small bowl. Cut in butter until mixture is crumbly; sprinkle over fruit. Cover and cook 4-5 min. longer or until bubbly and rhubarb is tender. Serve warm.

$1.21 per serving