Skip to main content

Rhubarb Blueberry Crisp

Tart rhubarb, sweet blueberries, whole grain oats, and a buttery topping make the perfect breakfast or dessert.
Video

Cooking for a Crowd

Cooking for a Crowd

Use these recipe sheets to prepare for larger groups:

Recipe Card
Kid friendly
Bowl of baked rhubarb and blueberries with a crumbly oat topping.
Prep time: 15 minutes
Cook time: 45 minutes
Makes: 4 ½ cups
Nutrition Facts: View label

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

  1. Wash hands with soap and water.
  2. Preheat oven to 350 degrees F.
  3. In a medium bowl, stir together brown sugar, flour and oats. Mix in margarine or butter and set aside.
  4. Spread rhubarb and blueberries in an 8x8-inch baking dish and set aside.
  5. 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.
  6. Stir in vanilla, if desired. Pour mixture over rhubarb and blueberries.
  7. Crumble oat mixture on top of fruit.
  8. Bake for 45 minutes or until topping is browned and fruit is bubbling at edges. Serve warm or cold.
  9. Refrigerate leftovers within 2 hours.

Notes

  • Try strawberries instead of blueberries.
  • Adding vanilla brings out sweet flavors of the fruit.

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!

You might also like...

Recipes A to Z (without photos)

Savory Yogurt Dip
Small bowl of creamy dip with a plate of sliced vegetables and served in a veggie wrap.

Savory Yogurt Dip

A thick and creamy herbed yogurt dip that is great on wraps or for dipping veggies and pita.
Prepare:
5 minutes
Makes:
½ cup
Fruit and Nut Slaw
Colorful, crunchy vegetable mix in a large bowl.

Fruit and Nut Slaw

This fresh salad is the perfect combination of fresh veggies and sweet and savory toppings.
Prepare:
20 minutes
Makes:
8 cups
Brussels Sprouts, Cranberry and Bulgur Salad
Dishes of salad featuring Brussels sprouts, dried cranberries and nuts mixed with a citrus dressing.

Brussels Sprouts, Cranberry and Bulgur Salad

Light and healthy Brussels sprouts salad with cranberries. A sweet and savory salad that is fresh and filling!
Prepare:
45 minutes
Makes:
5 Cups
Salsa Roja
Bowl of textured tomato salsa.

Salsa Roja

This fresh and spicy red salsa can be used with a variety of dishes including tacos and enchiladas, with eggs and for dipping most anything.
Prepare:
10 minutes
Cook:
25 minutes
Makes:
1 ½ cups
Salsa Macha
Bowl of thin red salsa shown drizzled over chicken and vegetables.

Salsa Macha

You will love this pepper-infused oil made with hot peppers, garlic and peanuts. It is delicious drizzled on just about anything and stores well in your refrigerator or freezer.
Prepare:
20 minutes
Cook:
20 minutes
Makes:
1 ½ cups
Roasted Honey Mustard Brussels Sprouts
Bowl of seasoned and browned brussels sprout halves.

Roasted Honey Mustard Brussels Sprouts

Sweet and savory roasted Brussels sprouts with sweet honey and tangy mustard. Only 5 ingredients!
Prepare:
10 minutes
Cook:
10 minutes
Makes:
2 Cups
Was this page helpful to you?