Best 5 Rhubarb Blueberry Crisp Recipes
**Rhubarb Blueberry Crisp: A Delightful Summer Treat**
Indulge in the delightful harmony of sweet, tangy rhubarb and juicy blueberries in this classic Rhubarb Blueberry Crisp. This comforting dessert combines the best of summer's flavors, with a crispy oat topping that adds a satisfying crunch to every bite. Whether you're a seasoned baker or a novice in the kitchen, this easy-to-follow recipe will guide you through the steps of creating a delectable treat that's perfect for any occasion. From the vibrant color to the tantalizing aroma, this Rhubarb Blueberry Crisp is a true feast for the senses. So gather your ingredients, preheat your oven, and embark on a culinary journey that will leave you craving more. With its irresistible combination of flavors and textures, this Rhubarb Blueberry Crisp is guaranteed to become a summer staple in your kitchen.
"BLUEBARB" BLUEBERRY RHUBARB CRISP
I created this dessert because I still had tons of rhubarb hanging around in my freezer and I was sick of the go-to strawberry/rhubarb combination. It turned out amazingly! The tart taste of rhubarb is, not surprisingly, complemented by blueberry. Delicious with a scoop of vanilla ice cream.
Provided by Chloe
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 40m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Whisk brown sugar, white sugar, 1/4 cup oats, 1 teaspoon flour, and a pinch of cinnamon together in a bowl. Add rhubarb and blueberries; stir to coat. Pour mixture into a small baking dish.
- Stir 1/2 cup flour, 1/3 cup oats, cinnamon, and nutmeg together in a bowl; add enough butter to create a crumbly topping, about 1/2 of the butter. Sprinkle crumbly topping over rhubarb mixture, and drizzle remaining butter over the top.
- Bake in the preheated oven until golden and bubbling, 20 to 30 minutes. Cool for 5 minutes before serving.
Nutrition Facts : Calories 291.8 calories, Carbohydrate 35.7 g, Cholesterol 40.7 mg, Fat 16.1 g, Fiber 2.2 g, Protein 2.7 g, SaturatedFat 9.9 g, Sodium 113.3 mg, Sugar 20 g
BLUEBERRY RHUBARB CRISP
Like apple crisp, but a springtime desert. IMO 10 times better. Serve alone, with ice cream or whipped cream. I got this from cooks.com but had to guess the remainder of the recipe as it ended at step 2.
Provided by veggienut
Categories Dessert
Time 45m
Yield 1 8X8 Pan
Number Of Ingredients 10
Steps:
- Make topping: In large bowl, combine flour, oats, sugar. With fork mix in butter to make a crumbly mixture.
- In lightly greased 8x8x2 dish, combine all filling ingredients. Add 1/4 cup water; stir to mix.
- Sprinkle topping over mixture.
- Bake at 350°F for 30 minutes.
RHUBARB BLUEBERRY CRISP
Although butter and sugar were scarce during World War II, my mom would save her rations to make this tasty treat using wild blueberries and homegrown rhubarb.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 4-6 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, toss rhubarb and blueberries with sugar and flour. Transfer to a greased 2-qt. baking dish. , In a small bowl, combine brown sugar and flour; cut in butter until mixture resembles coarse crumbs. Stir in almonds. Sprinkle over fruit. , Bake at 350° for 1 hour or until bubbly. Serve warm.
Nutrition Facts :
BLUEBERRY-RHUBARB CRISP
Microwaving this recipe produces a crisp that's just as good as when it's baked in the oven. It's simply unbeatable warmed with a scoop of vanilla ice cream.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a 2-qt. microwave-safe dish, combine the rhubarb, sugar and flour. Cover and microwave on high for 3 minutes; stir. Add pie filling., In a small bowl, combine the flour, oats, brown sugar and cinnamon. Cut in butter until mixture is crumbly; sprinkle over filling. Cover and cook 4-5 minutes longer or until bubbly and rhubarb is tender. Serve warm.
Nutrition Facts :
BLUEBERRY RHUBARB CRISP WITH PISTACHIO-OAT CRUMBLE
Steps:
- 1. Move oven rack to upper third of oven and preheat oven to 375 degrees. Prepare 2 quart baking dish by coating bottom and sides with non-stick spray or softened butter. In a medium bowl, stir together sugar and tapioca. Add in rhubarb and blueberries and toss to coat. Spread mixture in the bottom of prepared baking dish. 2. In a medium bowl, combine flour, oats and sugars and whisk until well combined. Cut butter into ½" pieces and blend butter with oat mixture by using your fingers to combine and crumble, until the mixture resembles a coarse meal. Add pistachios to oat mixture and stir until well combined. 3. Take a small handful of topping and squeeze it into a compact chunk and crumble it over blueberry filling. Continue with remaining topping and crumble evenly over the filling until all of the crumble is used up. 4. Bake in upper third of oven for about 45 minutes, or until the filling is bubbling and the topping is golden crisp. Serve immediately or at room temperature, topped with a dollop of fresh whipped cream or a small scoop of vanilla bean ice cream.
Tips:
- For the best flavor, use fresh rhubarb and blueberries. If using frozen fruit, thaw it completely before using.
- To make the crisp topping, use a combination of oats, flour, butter, and sugar. You can also add spices like cinnamon or nutmeg for extra flavor.
- To prevent the crisp from burning, cover it with foil during the first 30 minutes of baking.
- Serve the crisp warm with a scoop of vanilla ice cream or whipped cream.
Conclusion:
This rhubarb blueberry crisp is an easy and delicious dessert that is perfect for any occasion. The sweet and tart rhubarb pairs perfectly with the juicy blueberries, and the crisp topping adds a delightful crunch. This recipe is sure to be a hit with everyone who tries it.
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