Best 3 Rhubarb Blueberry Crumble Recipes
Calling all rhubarb and blueberry lovers! This delightful crumble is the perfect way to enjoy these two seasonal fruits. Made with a sweet and tangy filling and a crispy oat crumble topping, this dessert is sure to be a hit with the whole family. We'll also provide you with a vegan and a gluten-free version of the recipe, so everyone can indulge in this delicious treat. So gather your ingredients and preheat your oven, it's time to embark on a culinary journey that will leave your taste buds dancing with joy!
Here are our top 3 tried and tested recipes!
RHUBARB-BLUEBERRY CRUMBLE
Rhubarb and strawberry often go together, but blueberries give rhubarb a fresh and summery touch. - Mike Schulz, Tawas City, Michigan
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 375°. In a bowl, mix sugar, cornstarch and salt. Add blueberries and rhubarb; toss to coat. Transfer to a greased 8-in. square baking dish., For topping, in a small bowl, mix baking mix, sugar and salt. Cut in butter until crumbly; stir in oats and almonds. Sprinkle over filling. Bake until filling is bubbly and topping is golden brown, 40-45 minutes.
Nutrition Facts : Calories 324 calories, Fat 14g fat (6g saturated fat), Cholesterol 20mg cholesterol, Sodium 255mg sodium, Carbohydrate 49g carbohydrate (32g sugars, Fiber 4g fiber), Protein 4g protein.
RHUBARB-BLUEBERRY CRUMBLE RECIPE - (4.4/5)
Provided by carol gorman
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F. In a large bowl, mix sugar, cornstarch and salt. Add blueberries and rhubarb; toss to coat. Transfer to a greased 8-inch square baking dish. For topping, in a small bowl, mix baking mix, sugar and salt. Cut in butter until crumbly; stir in oats and almonds. Sprinkle over filling. Bake 40 to 45 minutes or until filling is bubbly and topping is golden brown.
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 perfect crumble topping, use a combination of butter, flour, and oats. You can also add brown sugar, chopped nuts, or spices for extra flavor.
- To prevent the crumble topping from getting too brown, cover it with foil during the last few minutes of baking.
- If you don't have a food processor, you can use a pastry blender or two forks to combine the crumble topping ingredients.
- You can use any type of berries in this recipe, but blueberries and raspberries work especially well.
- Rhubarb can be tart, so you may want to add a little sugar to the filling. You can also use strawberries or peaches instead of rhubarb.
- Serve the crumble warm with a scoop of vanilla ice cream or whipped cream.
Conclusion:
This rhubarb blueberry crumble is the perfect dessert for any occasion. It's easy to make, delicious, and sure to be a hit with everyone who tries it. So next time you're looking for a sweet treat, give this crumble a try. You won't be disappointed!
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