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Rhubarb-Blueberry Crumble
Ingredients
  • ⅔ cup sugar
  • 2 tablespoons cornstarch
  • ¼ teaspoon salt
  • 3 cups fresh blueberries
  • 3 cups sliced fresh or frozen rhubarb, thawed
  • subheading: TOPPING:
  • ¾ cup biscuit/baking mix
  • ⅓ cup sugar
  • ⅛ teaspoon salt
  • ⅓ cup cold unsalted butter, cubed
  • ½ cup old-fashioned oats
  • ½ cup chopped almonds
Steps
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