Rhubarb and blueberries with a crunchy oatmeal topping makes a delicious fruit dessert.
Rhubarb Blueberry Crisp
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.
You might also like...
Kale and White Bean Soup
Kale and White Bean Soup
A warm and filling soup made with beans, greens and Italian flavors.
Prepare:
15 minutes
Cook:
15 minutes
Makes:
5 Cups
High Protein Banana Split
High Protein Banana Split
A protein-packed breakfast or snack recipe. Bananas are topped with Greek yogurt, cereal, fruit and honey.
Prepare:
10 minutes
Makes:
2 servings
Salmon Salad Mix
Salmon Salad Mix
A delicious and vitamin-packed alternative to tuna salad, this salmon salad is made with tangy pickles, low-fat yogurt and a bit of creamy mayonnaise.
Prepare:
10 minutes
Makes:
1 ½ cup
Winter Fruit Crisp
Winter Fruit Crisp
Quick and easy fruit treat with warm buttery oats, sweetened with brown sugar.
Prepare:
5 minutes
Cook:
30 minutes
Makes:
8 Bars (4 inches x 2 inches)
Prepare:
15 minutes
Cook:
20 minutes
Makes:
12 muffins
Coconut Chicken Salad
Coconut Chicken Salad
This simple chicken salad is our version of chicken kelaguen, a favorite recipe from Micronesia. Enjoy the blend of crisp vegetables, chicken, coconut, hot peppers and fresh lemon. Excellent the next day, too!
Prepare:
20 to 30 minutes
Makes:
5 cups
Comments
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.
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!
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!