Recipe

I have been diagnosed with SHINGLES so am taking some powerful drugs. When I have moments of rationally I think of easy tasks I can perform. My new recipe that I found using rhubarb has been praised everytime I serve it. I was asked to share it on my blog. Here goes:

Bumbleberry Crisp

**Base **Sauce

1 cup flour 3/4 cup sugar

1 cup rolled oats 2 Tbsps cornstarch

3/4 cup brown sugar 1 cup cold water

1/2 tsp cinnamon & nutmeg 1 tsp grated orange rind

1/2 cup butter - melted

**Filling:

1 1/2 cup rhubarb, 1 cup sliced strawberries, 1 cup sliced apple, 1 cup blueberries

**Method:

In bowl, combine flour, oats, brown sugar, cinnamon & nutmeg

Stir in butter

Press 1/2 mixture over bottom of greased 9” square cake pan

**Sauce:

In small saucepan, combine sugar with cornstarch & whisk in water & orange rind until smooth

Bring to boil & reduce heat to medium low & cook 5 min more until thickened & clear, whisking constantly

**Filling:

In bowl toss together fruits & arrange over base

Pour sauce over top & sprinkle with remaining flour mixture

Bake 350°....50 - 60 mins or until fruit is tender & topping golden

Serve warm with ice cream/whipping cream

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