Best Rhubarb Blueberry Crumble Recipes

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BLUEBERRY-RHUBARB CRUMBLE



Blueberry-Rhubarb Crumble image

A dollop of whipped topping adds a nice finishing touch to this satisfying crumble. Sometimes I drizzle a little flavored coffee creamer on top instead of the whipped topping. -Nancy Sousley, Lafayette, Indiana

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 12 servings.

Number Of Ingredients 12

6 cups fresh or frozen unsweetened blueberries
4 cups diced fresh or frozen rhubarb
1 cup sugar
1/4 cup all-purpose flour
TOPPING:
1 cup quick-cooking oats
1 cup packed brown sugar
1/2 cup all-purpose flour
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 cup cold butter
Whipped cream, optional

Steps:

  • Preheat oven to 350°. In a large bowl, combine blueberries, rhubarb, sugar and flour. Transfer to a greased 13x9-in. baking dish., For topping, in a large bowl, combine oats, brown sugar, flour, nutmeg and cinnamon; cut in butter until crumbly. Sprinkle over fruit mixture., Bake 45-55 minutes or until the fruit is bubbly and topping is golden brown. Let cool 10 minutes. Serve warm; dollop with whipped cream if desired.

Nutrition Facts : Calories 305 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 64mg sodium, Carbohydrate 58g carbohydrate (42g sugars, Fiber 3g fiber), Protein 3g protein.

RHUBARB-BLUEBERRY CRUMBLE



Rhubarb-Blueberry Crumble image

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

2/3 cup sugar
2 tablespoons cornstarch
1/4 teaspoon salt
3 cups fresh blueberries
3 cups sliced fresh or frozen rhubarb, thawed
TOPPING:
3/4 cup biscuit/baking mix
1/3 cup sugar
1/8 teaspoon salt
1/3 cup cold unsalted butter, cubed
1/2 cup old-fashioned oats
1/2 cup chopped almonds

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.

BEST BLUEBERRY RHUBARB CRUMBLE



Best Blueberry Rhubarb Crumble image

This recipe tastes so good I almost didn't post it! Blueberries and rhubarb taste so yummy together. Easy and delicious... enjoy!

Provided by good2bdunn

Categories     Dessert

Time 50m

Yield 6 serving(s)

Number Of Ingredients 11

1 cup granulated sugar
3 tablespoons cornstarch
3 cups rhubarb (1/4 inch slices)
2 cups blueberries (frozen work great)
3 tablespoons unsweetened apple juice
1 tablespoon fresh lemon juice (bottled is fine)
1 tablespoon butter
3/4 cup flour
3/4 cup brown sugar
6 tablespoons butter
1 teaspoon cinnamon

Steps:

  • Preheat oven to 350.
  • Thoroughly mix sugar and cornstarch in the bottom of a large pot.
  • Add rhubarb, blueberries, apple juice, lemon juice and butter to pot.
  • Stir to combine with sugar and cornstarch.
  • Continue to stir and cook over medium heat until thick and glossy.
  • Transfer to pie pan. Top with crumble.
  • Bake for 30 - 35 minutes.
  • Enjoy with vanilla ice cream -- yummy!

Nutrition Facts : Calories 470.5, Fat 13.9, SaturatedFat 8.6, Cholesterol 35.6, Sodium 130.3, Carbohydrate 87.2, Fiber 3, Sugar 66.4, Protein 2.8

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.

RHUBARB-BLUEBERRY CRUMBLE RECIPE - (4.4/5)



Rhubarb-Blueberry Crumble Recipe - (4.4/5) image

Provided by carol gorman

Number Of Ingredients 12

TOPPING:
2/3 cup sugar
2 tablespoons cornstarch
1/4 teaspoon salt
3 cups fresh blueberries
3 cups rhubarb, sliced fresh or frozen and thawed
3/4 cup biscuit/baking mix
1/3 cup sugar
1/8 teaspoon salt
1/3 cup cold unsalted butter, cubed
1/2 cup old-fashioned oats
1/2 cup almonds, chopped

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.

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