Rhubarb And Blueberry Crumbles

• 1 bunch fresh rhubarb, trimmed, chopped
• 1/4 lb blueberries
• 1/2 cup orange juice
• 1/4 cup brown sugar
• None None Crumble
• 1/2 cup all-purpose flour
• 1 1/2 cups rolled oats
• 1 cup Corn Flakes
• 1/4 cup coconut
• 1 tsp ground cinnamon
• 5 1/2 tbsp unsalted butter, melted
• None None powdered sugar, to serve
• None None heavy cream, to serve

1. Preheat oven to 400u0b0F.
2. Divide rhubarb and blueberries between four 8.5 oz ramekins. Pour orange juice evenly over fruit then sprinkle with sugar.
3. For the crumble, in a large bowl, combine flour, oats, Corn Flakes, coconut and cinnamon. Add butter and mix well.
4. Sprinkle crumble evenly over fruit. Bake for 20-25 mins, until rhubarb is tender and topping is crisp and golden. Let cool for 5 mins before serving. Dust with powdered sugar and serve with heavy cream.

fresh rhubarb, blueberries, orange juice, brown sugar, crumble, allpurpose, rolled oats, corn flakes, coconut, ground cinnamon, unsalted butter, powdered sugar, heavy cream

Taken from recipes-plus.com/api/v2.0/recipes/27976 (may not work)