Rhubarb Blueberry Crisp
Notes
Video
Cooking for a Crowd
Recipe Notes
- Try strawberries instead of blueberries.
- Try apple, orange or cranberry blend 100% fruit juice.
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
3 cups blueberries
2 Tablespoons cornstarch
½ cup sugar
1 cup 100% fruit juice (any type)
1 teaspoon vanilla
Directions
- Wash hands with soap and water.
- Preheat oven to 350 degrees F.
- In a medium bowl, stir together brown sugar, flour and oats. Mix in the margarine or butter and set aside.
- Spread the 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 the heat.
- Stir in vanilla and pour the mixture over the rhubarb and blueberries.
- Crumble oat mixture on top of the 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.
- Try apple, orange or cranberry blend 100% fruit juice.
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!
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.