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Rhubarb Blueberry Crisp
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Rhubarb Blueberry Crisp
Makes: 5 cups
Prep time: 15 minutes
Cooking time: 45 minutes
Kid friendly
Photo of Rhubarb Blueberry Crisp
Prep time: 15 minutesCooking time: 45 minutesTotal time: 1 hour


1⁄2 cup
packed brown sugar
1⁄2 cup
1⁄2 cup
old fashioned rolled oats
1⁄4 cup
melted margarine
3 cups
chopped rhubarb
3 cups
2 Tablespoons
1⁄2 cup
1 cup
cranberry juice
1 teaspoon


  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.


  • Try strawberries instead of blueberries.
  • Use apple or grape juice instead of cranberry juice.
Serving Size: 
1/2 cup
Nutritional Label: 
Photo of Nutrition Facts of Rhubarb Blueberry Crisp
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Kids Can!
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When kids help make healthy food, they are more likely to try it.

Show kids how to:

  • Wash and dry rhubarb and berries
  • Measure flours and other dry ingredients
  • Sprinkle topping onto rhubarb filling

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