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Rhubarb Blueberry Crisp

Kid friendly
Notes

Recipe Notes

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

Ingredients

TOPPING
½ cup packed brown sugar
½ cup flour
½ cup old fashioned rolled oats
¼ cup melted margarine
FRUIT FILLING
3 cups chopped rhubarb
3 cups blueberries
2 tablespoons cornstarch
½ cup sugar
1 cup cranberry juice
1 teaspoon vanilla

Instructions

  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.
Photo of Rhubarb Blueberry Crisp
Prep time: 15 minutes
Cook time: 45 minutes
Makes: 5 cups
Nutrition Facts: View Label

Comment

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

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 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!