For Filling:
4 1/2 C Sliced Fresh Rhubarb (1-inch slices)
1 1/2 C Frozen Blueberries
2/3 C Sugar
2 T Cornstarch
1/4 t Salt
For Topping:
1 C Pamela’s Gluten-Free Bread Mix (or other gluten free flour blend)
1/2 C Sugar
1/4 t Cinnamon
1/8 t Salt
6 T Cold Butter
Directions:
Preheat oven to 375 degrees F.
For filling:
Rinse frozen blueberries in cool water and drain.
In a large bowl, mix sugar, cornstarch and salt. Add rhubarb and blueberries. Toss to coat.
Pour mixture into a greased 8x8-inch baking dish.
For Topping:
In a medium bowl, combine flour, sugar, cinnamon and salt.
Cut in butter until crumbly.
Sprinkle topping over filling.
Bake for about 45 minutes or until filling is bubbly and topping is golden brown.
Remove from oven and allow to cool for at least 5 minutes before serving.
Serve warm with vanilla ice cream!
Yield: 4-6 servings
