Best Blueberry Rhubarb Crisp Recipes

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"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

¼ cup brown sugar
¼ cup white sugar
¼ cup oats
1 teaspoon all-purpose flour
1 pinch ground cinnamon
1 cup chopped rhubarb
1 cup blueberries
½ cup all-purpose flour
⅓ cup oats
1 pinch ground cinnamon
1 pinch ground nutmeg
½ cup melted butter, divided

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



Blueberry Rhubarb Crisp image

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

1 cup flour
1/2 cup rolled oats
3/4 cup brown sugar
1/2 cup butter, melted
2 cups rhubarb
2 cups blueberries
3/4 cup sugar
1/4 cup flour
1/2 teaspoon cinnamon
1/4 cup water

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



Rhubarb Blueberry Crisp image

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

3 cups chopped fresh or frozen rhubarb
2 cups fresh or frozen blueberries
1/2 cup sugar
2 tablespoons all-purpose flour
TOPPING:
1/2 cup packed brown sugar
1/3 cup all-purpose flour
1/4 cup cold butter
1/2 cup slivered almonds, toasted

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



Blueberry-Rhubarb Crisp image

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

2-1/2 cups diced fresh or frozen rhubarb, thawed
1/3 cup sugar
2 tablespoons all-purpose flour
1 can (21 ounces) blueberry pie filling
TOPPING:
3/4 cup all-purpose flour
3/4 cup old-fashioned oats
1/3 cup packed brown sugar
3/4 teaspoon ground cinnamon
1/2 cup cold butter, cubed

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 CRUST



Blueberry Rhubarb Crisp with Pistachio Crust image

Provided by Alan Michael Parker

Categories     Dessert     Bake     Picnic     Kid-Friendly     Blueberry     Pistachio     Summer     Family Reunion     Rhubarb     Potluck     Gourmet     North Carolina     Small Plates

Yield Serves 6 to 8

Number Of Ingredients 10

1/3 cup granulated sugar
2 tablespoons all-purpose flour
3/4 pound rhubarb
2 cups blueberries (about 11 ounces)
For topping
1/3 cup shelled natural pistachios
3/4 cup unbleached all-purpose flour
1/2 cup granulated sugar
1/4 cup packed brown sugar
6 tablespoons cold unsalted butter

Steps:

  • Preheat oven to 375°F. and butter a 2-quart shallow baking dish.
  • In a bowl stir together sugar and flour. Trim rhubarb and cut enough of stalks into 1/2-inch pieces to measure 2 cups. Add rhubarb and blueberries to sugar mixture, tossing well, and spread mixture in baking dish.
  • Make topping:
  • Finely chop pistachios. In a bowl whisk together flour and sugars. Cut butter into 1/2-inch cubes and with your fingers or a pastry blender blend into flour mixture until mixture resembles coarse meal. Add pistachios and toss well.
  • Squeeze a handful of topping together and coarsely crumble in chunks over filling. Squeeze and evenly crumble remaining topping over filling in same manner. Bake crisp in upper third of oven until filling is bubbling and topping is crisp and golden, about 50 minutes.
  • Serve crisp warm or at room temperature.

BLUEBERRY RHUBARB CRISP WITH PISTACHIO CRUST



Blueberry Rhubarb Crisp With Pistachio Crust image

This is the time of year that I pull out my stash of frozen fruit. I love crisps....but this has to be one of my absolute favorite!!! The pistachio nuts are the secret ingredient

Provided by Abby Girl

Categories     Dessert

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 9

1/3 cup sugar
2 tablespoons flour
3/4 lb rhubarb
2 cups blueberries
1/3 cup pistachios, chopped
3/4 cup flour
1/2 cup sugar
1/4 cup brown sugar
6 tablespoons butter

Steps:

  • If berries are frozen, slightly thaw. In a bowl, stir together sugar and flour. Add fruit to sugar mixture, tosing well and spread mixture into baking dish.
  • Preheat oven to 375.
  • Topping:
  • Coarsely chop pistachios. In a bowl, mix the flour and sugars. Cut the butter into cubes with your fingers or a pastry blender, blending the flour mixture until it resembles coarse meal. Add pistachios and toss well.
  • Squeeze a handful of topping together and coarsely crumble in chunks over filling. Squeeze and evenly crumble remaining topping over filling in same manner.
  • Bake crisp in oven until filling is bubbling and topping is crisp and golden, about 50 minutes. (can be done in advance).
  • Just before serving, heat crisp in 300 oven for 20 - 30 minutes until just warm. Serve with ice cream or frozen yogurt.
  • Note: When measuring out the fruit. I just add the blueberries and enough rhubarb to the baking dish, taking in to allowance the shrinkage of cooking. If no rhubarb is available, just use all blueberries.

Nutrition Facts : Calories 387.7, Fat 15, SaturatedFat 7.7, Cholesterol 30.5, Sodium 88.5, Carbohydrate 62.1, Fiber 3.4, Sugar 42.6, Protein 4.3

BLUEBERRY RHUBARB CRISP WITH PISTACHIO-OAT CRUMBLE



BLUEBERRY RHUBARB CRISP WITH PISTACHIO-OAT CRUMBLE image

Categories     Fruit     Dessert

Number Of Ingredients 11

1/3 C. natural cane sugar
2 Tbs. minute tapioca
2 ½ - 3 ½ C. rhubarb (1-1.5 lbs), trimmed and cut into ½" pieces
3 C. fresh or frozen blueberries
½ C. shelled raw pistachios, finely chopped
½ C. all purpose flour or gluten-free flour
½ C. old fashion oats, roughly chopped in a mini food processor
½ C. natural cane sugar
¼ C. brown sugar, packed
6 Tbs. cold unsalted butter
Fresh whipped cream or vanilla bean ice cream (optional)

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.

BLUEBERRY-RHUBARB CRISP



Blueberry-Rhubarb Crisp image

Honey Nut Clusters® cereal provides a crunchy addition to this tasty fruit dessert.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h30m

Yield 6

Number Of Ingredients 9

2 cups Honey Nut Clusters® cereal
3/4 cup packed brown sugar
1/3 cup Gold Medal™ whole wheat flour
1 teaspoon grated lemon peel
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
4 cups chopped fresh rhubarb
1 cup fresh blueberries
1/4 cup chopped pecans

Steps:

  • Heat oven to 375°F. Spray bottom and sides of 8-inch square (2-quart) glass baking dish with cooking spray. Place cereal in resealable food-storage plastic bag; seal bag and slightly crush with rolling pin or meat mallet. Set aside.
  • In large bowl, mix brown sugar, flour, lemon peel, cinnamon and nutmeg. Stir in rhubarb and blueberries. Spoon into baking dish. Sprinkle with crushed cereal and pecans.
  • Bake 30 to 40 minutes or until rhubarb is tender when pierced with a fork. Let stand 30 minutes before serving.

Nutrition Facts : Calories 270, Carbohydrate 54 g, Cholesterol 0 mg, Fat 1, Fiber 4 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 110 mg, Sugar 35 g, TransFat 0 g

'BLUEBARB' BLUEBERRY RHUBARB CRISP



'BLUEBARB' BLUEBERRY RHUBARB CRISP image

Categories     Berry

Number Of Ingredients 11

1/4 cup brown sugar
1/4 cup white sugar
1/2 cup all-purpose flour
1 teaspoon all-purpose flour
2 pinches (divided) ground cinnamon
1 cup rhubarb, chopped
1 cup blueberries
1/4 cup oats
1/3 cup oats
1 pinch ground nutmeg
1/2 cup (divided) butter, melted

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, nutmeg, and a pinch of cinnamon 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.

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