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Sunday, 13 January 2013 00:00

Berry Rhubarb Brown Betty

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Home-grown blueberries Home-grown blueberries E. Viirand
This is one of our favorite ways to enjoy summer fruits -- super easy to make, power-packed with vitamin C, and works just as well for brunch as for desert.  Oh - and it's totally gluten-, dairy- and egg-free besides, and a lovely way for those with oral food allergy to enjoy fresh berries.  Enjoy!!

  • Ingredients:

     2 medium-sized stalks rhubarb, peeled and chopped into 1/2 inch pieces

    1 cup (8 oz) fresh strawberries, quartered

    1/2 cup (4 oz) fresh blueberries

    1/4 cup (2 oz) fresh raspberries

    1 cup table sugar

    2 cups Enjoy Life Very Berry Crunch granola

  • Instructions:

     Preheat oven to 350 degrees. 

    Put sliced rhubard into medium-sized mixing bowl and sprinkle with 2 tbsp of the sugar.  Let sit for 20 minutes. 

    Meanwhile, in large mixing bowl, mix together strawberries and blueberries. Add rhubarb, sugar, and 1 cup of the Enjoy Life Very Berry Crunch granola and mix thoroughly. 

    Fold in fresh raspberries and then transfer berry-rhubarb-granola mixture to casserole dish.  Sprinkle remaining granola in an even layer over top to form a crust. 

    Bake for 35 minutes.

  • Serves: 4
  • Cuisine: American (general)
  • Cooking method: Bake
  • Special ingredients: no fresh / raw fruits that don't get cooked by the end of the recipe, no fermented / pickled foods, no beans / legumes / pulses, no dried / ground spices, no meat / poultry, no alcohol
  • Just right for...: Great for kids, Summer favorites, Easter Favorites
  • Top 8 allergens?: gluten-free, dairy-free, egg-free, soy-free, fish-free, shellfish-free, nut-free, peanut-free
  • Active/prep time: 15-30 minutes
  • Total time (inc active/prep): 60-90 minutes
  • Serving suggestions:
    Add a dollop of vanilla (dairy-free or regular) ice-cream and call it a crumbler for dessert!
  • Specialty Diets: Vegan, Vegetarian
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