Rhubarb Blueberry Crisp
Ingredients
TOPPING
½ 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 (try apple, grape or cranberry)
1 teaspoon vanilla
Directions
- Preheat oven to 350 degrees F.
- Mix the brown sugar, flour and oats in a bowl. Stir in the margarine and set aside.
- Spread the rhubarb and blueberries in an 8x8-inch baking dish.
- In a medium saucepan, mix the cornstarch and sugar and stir in the juice. Cook over medium heat until thickened, stirring constantly.
- Add the vanilla and pour the mixture over the rhubarb and blueberries.
- Crumble the oat mixture on top of the fruit.
- Bake for 45 minutes. Serve warm or cold.
- Refrigerate leftovers within 2 hours.
Notes
- Try strawberries instead of blueberries.
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!