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Rhubarb Blueberry Crisp

Kid friendly

Recipe Notes

  • Try strawberries instead of blueberries.
  • Try apple, orange or cranberry blend 100% fruit juice.

Cooking for a Crowd

Cooking for a Crowd

Use these recipe sheets to prepare for larger groups:


¼ cup packed brown sugar
½ cup all-purpose flour
½ cup old fashioned rolled oats
¼ cup margarine or butter, melted
3 cups chopped rhubarb
3 cups blueberries
2 Tablespoons cornstarch
½ cup sugar
1 cup 100% fruit juice (any type)
1 teaspoon vanilla


  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 the margarine or butter and set aside.
  4. Spread the 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 the heat.
  6. Stir in vanilla and pour the mixture over the rhubarb and blueberries.
  7. Crumble oat mixture on top of the 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.


  • Try strawberries instead of blueberries.
  • Try apple, orange or cranberry blend 100% fruit juice.
    Photo of Rhubarb Blueberry Crisp
    Prep time: 15 minutes
    Cook time: 45 minutes
    Makes: 4 1/2 cups
    Nutrition Facts: View Label


    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.