Description
A delightful southern classic, this Rhubarb and Blueberry Crisp combines tart rhubarb with sweet blueberries for a perfectly balanced dessert.
Ingredients
- 4 cups rhubarb, chopped
- 2 cups blueberries
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1/2 cup rolled oats
- 1/2 cup brown sugar
- 1/2 cup butter, melted
- 1 teaspoon cinnamon
- 1/2 cup chopped nuts (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine rhubarb, blueberries, and granulated sugar. Mix well and spread in a 9×13 inch baking dish.
- In another bowl, mix flour, oats, brown sugar, melted butter, cinnamon, and nuts (if using) until crumbly.
- Sprinkle the crumb mixture evenly over the fruit.
- Bake for 35-40 minutes or until the topping is golden brown and the fruit is bubbly.
- Serve warm, ideally with vanilla ice cream.
Notes
In my opinion, vanilla ice cream is the only topping that is the perfect accompaniment to fruit pies, crisps and cobblers. Feel free to let your creativity run wild on what to top your pie with, but in my dish, vanilla rules.
Notes on Rhubarb: In my experience, rhubarb is best used early in the season. Older stalks can leave a chalky, dry after taste sometimes.
The leaves of the plants are poisonous and are usually removed before taken to the market, but if there are any left on then be sure to removed them.
Older stalks can have the tougher strings down the back of the stalk (like celery) removed for a more tender stalk, but is not necessary.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 30
- Sodium: 100
- Fat: 10
- Carbohydrates: 45
- Fiber: 3
- Protein: 3