Microwaving this recipe produces a crisp that’s just as good as when it’s baked in the oven. It is simply unbeatable warmed with a scoop of vanilla ice cream.
—LORRI CAMPBELL MANKATO, MN
START TO FINISH: 25 MIN. • MAKES:6 SERVINGS
2 1/2 cups diced fresh or frozen rhubarb, thawed
1/3 cup sugar
2 tablespoons all-purpose flour
1 can (21 ounces) blueberry pie filling
TOPPING
3/4 cup all-purpose flour
3/4 cup old-fashioned oats
1/3 cup packed brown sugar
3/4 teaspoon ground cinnamon
1/2 cup cold butter, cubed
1. In a 2-qt. microwave-safe dish, combine the rhubarb, sugar and flour. Cover and microwave on high 3 minutes; stir. Add pie filling.
2. In a small bowl, combine flour, oats, brown sugar and cinnamon. Cut in the butter until mixture is crumbly; sprinkle over the filling. Cover and cook 4-5 minutes longer or until bubbly and the rhubarb is tender. Serve warm.
NOTES If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out. This recipe was tested in a 1,100-watt microwave.