Maine Recipes: Pentagoet Blueberry Rhubarb Crisp

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Pentagoet Blueberry Rhubarb Crisp
A tasty treat!

1 quart Maine Wild Blueberries, 2 Cups Maine Rhubarb, chopped very small, 3/4 Cup sugar, 2 Tbsp flour, 2 Tbsp lemon juice, 1 Tbsp lemon zest, 3/4 Cup flour, 1 1/4 Cups old fashion rolled oats, 1 Cup darkbrown sugar, 1 stick butter, 1 tsp ground cinnamon, 1 tsp ground cloves

Rinse berries, then mix all filling ingredients (next 5) together in a bowl. Butter a 9" x 12" baking pan and spread berry mix in it. Mix together rest of dry ingredients for topping, then cut in butter. Spread topping over fruit. Bake at 350 degrees for 20-30 minutes or until bubbling. Serve warm, a la mode.

  Source: Passports Pub at The Pentagoet Inn