rhubarb blueberry crisp recipe

Written ByJenny Smyth Posted on
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The Best rhubarb blueberry crisp recipe

I’ve always been a fan of rhubarb and blueberries together, and this crisp recipe is a perfect example of why. The combination of the tart rhubarb and sweet blueberries is a match made in heaven, and the crunchy oat topping adds just the right amount of texture to the dish.

This recipe is a staple in our household, and I love making it for family gatherings or just a weeknight dinner. It’s also a great way to get my kids to eat their fruits and veggies, as they love helping me mix the filling together.

As for me, I love that this recipe is so easy to make and requires minimal ingredients – just what I need after a long day of work. Plus, it’s a great way to use up any leftover rhubarb or blueberries we have on hand.

The best part about this recipe is that it’s perfect for any occasion – whether it’s a holiday dinner, a potluck, or just a casual Tuesday night dinner. My family loves it when I make this crisp, and I love how it fills our home with the sweet aroma of baking fruit.

It’s truly a classic dessert that never goes out of style. The combination of flavors and textures in this crisp is simply divine, and I’m sure you’ll agree once you try it out for yourself.

So go ahead and give this recipe a try – your taste buds will thank you! And as an added bonus, this crisp is also relatively healthy compared to other desserts, as it’s made with whole grain oats and plenty of fresh fruit.

Rhubarb Blueberry Crisp

4.8 from 801 votes

A warm and comforting dessert combining tart rhubarb and sweet blueberries under a buttery oat crumble topping. This crisp is perfect for spring and summer gatherings, served with ice cream or whipped cream.

Prep Time15 mins
Cook Time35 mins
Resting Time0 mins
Total Time50 mins
Servings: 6Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Fruit Filling

3 cups fresh rhubarb, cut into 1/2-inch pieces
2 cups fresh or frozen blueberries
1/2 cup granulated sugar
2 tablespoons cornstarch
1 tablespoon lemon juice
1 teaspoon vanilla extract

For the Crisp Topping

1 cup old-fashioned rolled oats
1/2 cup all-purpose flour
1/2 cup packed light brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup cold unsalted butter, cut into small cubes

👨‍🍳Directions

1Preheat your oven to 375°F with a rack in the center position.
2Lightly grease a 9×9-inch baking dish with butter or nonstick spray.
3In a large bowl, combine the rhubarb pieces, blueberries, granulated sugar, cornstarch, lemon juice, and vanilla extract.
4Stir gently until the fruit is evenly coated, then pour the mixture into the prepared baking dish and spread it into an even layer.
5In a separate medium bowl, whisk together the rolled oats, flour, brown sugar, cinnamon, and salt.
6Add the cold butter cubes and use a pastry cutter or your fingertips to work the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
7Sprinkle the oat topping evenly over the fruit filling, covering it completely.
8Bake for 30 to 35 minutes, until the fruit is bubbling around the edges and the topping is golden brown and crisp.
9If the topping browns too quickly, tent loosely with foil during the last 10 minutes.
10Remove the crisp from the oven and let it cool on a wire rack for at least 10 minutes before serving.
11This allows the filling to set slightly.
12Serve warm, optionally with vanilla ice cream or whipped cream.

🔧Equipment

9×9-inch baking dish
Mixing bowls
Pastry cutter or fork
Measuring cups and spoons
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 7g❤️Cholesterol: 30mg🧂Sodium: 150mg🌾Total Carbs: 58g🥦Dietary Fiber: 4g🍬Sugars: 38g🥩Protein: 4g

📝Notes

If using frozen blueberries, do not thaw them before mixing; add them directly to the rhubarb. For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend and use certified gluten-free oats.

Watch Video Of How Rhubarb Blueberry Crisp Works

This rhubarb blueberry crisp is always a hit at family gatherings or potlucks – its sweet and tangy flavors are sure to please even the pickiest eaters.

Plus, it’s incredibly easy to make ahead of time and reheat when needed.

One tip for reheating is to place the individual portions in the oven at 350°F (180°C) for about 10-15 minutes until warmed through – this helps restore some of that crispy texture from when it was first baked.

❓ Frequently Asked Questions About Rhubarb Blueberry Crisp

Q: What is the best type of rhubarb to use in this recipe?

A: For this recipe, you’ll want to use fresh rhubarb that’s firm but not too hard – if it’s too soft, it will be difficult to chop and may not hold up well in the filling. You can also use frozen or canned rhubarb if you can’t find fresh at your local grocery store.

Q: Can I substitute other types of fruit for the blueberries?

A: While blueberries are my personal favorite choice for this recipe, you can definitely experiment with other types of fruit like raspberries, strawberries, or even apples. Just keep in mind that each fruit will change the flavor profile slightly.

Q: How do I prevent the oat topping from becoming too brown during baking?

A: To prevent over-browning, make sure to keep an eye on the crisp while it’s baking – if you notice the topping starting to darken too quickly, simply cover it with foil to prevent further browning.

Q: Can I make this recipe in advance?

A: Yes! You can prepare the filling and topping separately ahead of time and store them in separate containers until ready to assemble and bake. Just be sure to refrigerate any leftovers until you’re ready to reheat them.

Q: Is this recipe suitable for vegans?

A: Yes! This recipe can easily be adapted to be vegan-friendly by substituting dairy-based ingredients with plant-based alternatives like non-dairy milk or vegan butter.

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