Rhubarb Blueberry Crisp

Name: Rhubarb Blueberry Crisp
Prep time: 15 minutes
Cook time: 45 minutes
Yield: 4 ½ cups
Ingredients: TOPPING ¼ cup packed brown sugar ½ cup all-purpose flour ½ cup old fashioned rolled oats ¼ cup margarine or butter; melted FRUIT FILLING 3 cups chopped rhubarb (fresh or frozen) 3 cups blueberries (fresh or frozen) 2 Tablespoons cornstarch ½ cup sugar 1 cup 100% fruit juice (any type) 1 teaspoon vanilla (optional)

Tart rhubarb, sweet blueberries, whole grain oats and a buttery topping make the perfect breakfast or dessert.

Video

Cooking for a Crowd

Use these recipe sheets to prepare for larger groups:

Recipe Card

RhubarbBlueberryCrisp.pdf

Bowl of baked rhubarb and blueberries with a crumbly oat topping.

Prep time: 15 minutes
Cook time: 45 minutes
Makes: 4 ½ cups
Nutrition Facts: View label

Ingredients

TOPPING

¼ cup packed brown sugar

½ cup all-purpose flour

½ cup old fashioned rolled oats

¼ cup margarine or butter, melted

FRUIT FILLING

3 cups chopped rhubarb (fresh or frozen)

3 cups blueberries (fresh or frozen)

2 Tablespoons cornstarch

½ cup sugar

1 cup 100% fruit juice (any type)

1 teaspoon vanilla (optional)

Directions

Wash hands with soap and water.
Rinse or scrub fresh fruits under running water before preparing.
Preheat oven to 350 degrees F.
In a medium bowl, stir together brown sugar, flour and oats. Mix in margarine or butter and set aside.
Spread rhubarb and blueberries in an 8x8-inch baking dish and set aside.
In a medium saucepan, mix cornstarch and sugar and stir in the juice. Cook over medium heat, stirring all the time, until the mixture has thickened. Turn off heat.
Stir in vanilla, if desired. Pour mixture over rhubarb and blueberries.
Crumble oat mixture on top of fruit.
Bake for 45 minutes or until topping is browned and fruit is bubbling at edges. Serve warm or cold.
Refrigerate leftovers within 2 hours.

Notes

Try strawberries instead of blueberries.
Adding vanilla brings out sweet flavors of the fruit.

Featured in a Food Hero Monthly

Comments

Submitted by walscaro on Thu, 05/20/2021 - 17:05

I made this a couple nights ago with this spring's fresh rhubarb and last summer's frozen blueberries! I used orange juice and found the amount of cornstarch to be just right for a sauce on the fruit. I love that this dessert is not too sweet and the amount of topping is not too much. In fact, it made a delicious breakfast the next day with plain yogurt.

Submitted by liyjoslin on Tue, 03/27/2018 - 11:53

This was SO good, but the version we made in a Cooking Matters class was adjusted quite a bit. Instead of the cranberry juice/sugar/cornstarch mixture, we did a mix that was the juice of an orange, then added enough applesauce to make a full cup when combined with the orange juice, and 1.5 tablespoons cornstarch instead of 2. We also added some cardamom to the filling, and cinnamon/desicated coconut/cinnamon to the topping. It was seriously delicious!

Submitted by AngMath on Wed, 08/16/2017 - 12:24

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.

Submitted by JanPlum on Fri, 01/15/2016 - 10:02

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