Open Accessibility Menu

COVID-19 (Coronavirus) Update Learn More

Dear Friends and Neighbors,

CentraCare care givers have been working around the clock for more than 20 months to care for you, your families and friends during COVID. We are committed to caring for every Minnesotan who needs us, and nothing will prevent us from doing so – even during these never-seen-before times.

The challenge of providing this level of care is that our hospital beds are often full. ERs in all of our hospitals are packed. And our clinical teams are exhausted. Early in the pandemic, our community stepped up in amazing ways to help us. We ask that you again join us in fighting this pandemic together.

How can you help?

  • Please get your COVID vaccines and booster shots. They are proven safe and effective in reducing COVID illness, keeping people out of the hospital, and preventing death.
  • If your situation is not an emergency, please use other care options, including:
  • If this is a medical emergency, call 9-1-1, or visit the ER.

Together, we can do this. Thank you for your support.

Ken Holmen, MD
President and CEO

Rhubarb-Blueberry Cobbler

Published in Recipes, Desserts Author: CentraCare

From: Recipes for Life, from the Kitchens of Healthy Choice


  • 2 cups frozen unsweetened rhubarb
  • 2 cups frozen unsweetened blueberries
  • 1/2 cup sugar
  • 2 tablespoons plus
  • 1 teaspoon cornstarch
  • 2 tablespoons orange juice
  • 1/4 teaspoon ground ginger
  • 1 cup light buttermilk baking mix
  • 1/3 cup skim milk


Heat oven to 350 degrees. In 2-quart saucepan, combine rhubarb, blueberries, sugar, cornstarch, juice, and ginger. Cook over medium heat for 8 to 17 minutes, or until mixture is thickened, stirring frequently. Remove from heat. Spoon mixture into shallow 1-1/2-quart baking dish. Set aside.

Combine baking mix and milk in small mixing bowl. Stir just until moistened.  Drop mixture by tablespoonfuls onto fruit mixture. Bake for 28 to 34 minutes, or until topping is golden brown. Serve warm with low-fat ice cream or frozen yogurt, if desired.

Yield: 8 servings (1 serving = 1/8 recipe)

Microwave tip: In 8-cup measure, combine rhubarb, blueberries, sugar, cornstarch, and ginger. Microwave at High for 12 to 16 minutes, or until mixture is thickened, stirring every 2 minutes. Stir in juice. Continue as directed

Nutrition Information Per Serving
CaloriesFatSat. FatTrans FatSodiumCarb.FiberProtein
Rhubarb-Blueberry Cobbler1421 g.< 1 g.0 g.172 mg.32 g.2 g.1 g.