Oregon State University OREGON STATE UNIVERSITY

Rhubarb Blueberry Crisp

Photo of Rhubarb Blueberry Crisp
Prep time: 15 minutes
Cooking time: 45 minutes
Makes: 5 cups
Nutrition Facts: View Label(s)
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Recipe Notes

  • Try strawberries instead of blueberries.
  • Use apple or grape juice instead of cranberry juice.

Click a link below if you need a version of this recipe that serves:  

Ingredients

 
TOPPING
1⁄2 cup
packed brown sugar
1⁄2 cup
flour
1⁄2 cup
old fashioned rolled oats
1⁄4 cup
melted margarine
 
FRUIT FILLING
3 cups
chopped rhubarb
3 cups
blueberries
2 Tablespoons
cornstarch
1⁄2 cup
sugar
1 cup
cranberry juice
1 teaspoon
vanilla

Directions

  1. Mix the brown sugar, flour and oats in a bowl. Stir in the margarine. Set aside.
  2. Spread the rhubarb and blueberries in an 8-inch baking dish.
  3. In a 2-3 quart saucepan, mix cornstarch and sugar and stir in the juice. Cook over medium heat until thickened, stirring constantly.
  4. Add the vanilla and pour mixture over the rhubarb and blueberries.
  5. Crumble the oat mixture on top of the fruit.
  6. Bake at 350 degrees for 45 minutes.
  7. Serve warm or cold. Refrigerate leftovers within 2 hours.

Notes

  • Try strawberries instead of blueberries.
  • Use apple or grape juice instead of cranberry juice.
Last updated: 07/24/17

2 Comments for "Rhubarb Blueberry Crisp"

This dish was very well received when I made it for an event.  I was worried that kids would find it too tart, but that was not the case.  I did use apple juice in place of the cranberry juice with no problems.

This is delicious and the kids loved it too!  A good spin on the classic strawberries and rhubarb. Will be making this again!

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