Easy Blueberry Rhubarb Crisp Recipe
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This easy blueberry rhubarb crisp has plenty of fresh, sweet blueberries and tart rhubarb, with a buttery, oat crisp topping for the perfect summer dessert. It’s an easy recipe and the perfect way to enjoy the abundance of fresh fruit that summer brings.
Strawberry and rhubarb have been best buddies for many years. So much so that they’re often paired together in foods like strawberry rhubarb jam or strawberry rhubarb pie. The tartness of the rhubarb works well with all the sweet berries and the combination of blueberry and rhubarb is no exception.
The sweetness of the blueberries balances out the tart fresh rhubarb for a tasty dessert that will satisfy anyone’s sweet tooth. See how a few pantry staples, fresh fruit, and a few stalks of rhubarb transform into the perfect dessert.
What is Rhubarb?
Rhubarb is one of the first perennials in early spring, appearing just as the weather begins to get warm. Although we lovingly refer to those early days as rhubarb season, it’s available throughout the summer months. Which gives us plenty of opportunities to enjoy all the different ways its prepared.
Although many people use it in sweet dishes as you would with fruit, it’s really a vegetable that looks like red celery. The coloring can range from green to a deep red, but all will have the tart flavor. Consider adding some rhubarb to some fruit desserts for an added dimension of flavor. If you don’t have a rhubarb plant growing in your yard, you can find rhubarb at the farmer’s markets or your local grocery store.
Easy Blueberry Rhubarb Crisp Ingredients
Fruit Filling
- Fresh blueberries – can also use frozen blueberries
- Rhubarb – use fresh rhubarb or frozen rhubarb
- Brown sugar
- All-purpose flour
- Lemon juice
Oat Crisp Topping
- Butter
- Brown sugar
- All-purpose flour
- Old fashioned oats
Easy Blueberry Rhubarb Crisp Instructions
Preheat the oven to 350 degrees with the rack in the middle position.
Fruit Filling
First, remove and discard the rhubarb leaves and wash the rhubarb stalks removing any dirt. Then with a cutting board and sharp knife, cut the stalks into 1/2-inch pieces and place them in a large bowl. Next, wash the blueberries, pat dry, and add them to the bowl.
Combine rhubarb and blueberries with brown sugar and lemon juice. Set aside and allow the fruit to macerate while you mix the oat crisp topping.
After a few minutes, you’ll notice some liquid in the bowl from the fruit. Sprinkle flour over the fruit mixture and toss until all of the flour is absorbed into the juice and is coating the fruit.
Oat Crisp Topping
In a separate medium bowl cream the butter and brown sugar until smooth. Then add the flour and old-fashioned oats, mixing until all of the dry ingredients are incorporated.
Pour the fruit mixture into a 9 x 13 baking dish or large cast iron skillet. Using your hands, crumble the oat crisp topping evenly over the top of the fruit.
Bake and Serve
Bake for 35-40 minutes or until the top of the crisp is starting to turn light golden brown.
Move to a wire rack to cool.
Serve with a little scoop of vanilla ice cream or whipped cream.
Storing
Blueberry rhubarb crisp is best the day it’s baked. Store any leftovers in an airtight container at room temperature for 2 days or in the refrigerator for up to 4 days. The crisp topping will start to soften once it’s stored.
Tips
- Similar to pie fillings, the soft fruity juiciness in the crisp will be runny when it first comes out of the oven but will thicken as it cools. Plan to make it ahead of time so it has plenty of time to cool to room temperature before serving.
- Swap out the butter for coconut oil to make it vegan.
- Easily make gluten-free by substituting gluten-free flour. My favorite gluten-free flour is Namaste Foods Gluten Free Perfect Flour Blend.
- The rhubarb stalks can be washed, diced, and frozen in an airtight plastic freezer bag so you always have some available.
I’d love to hear from you! Please leave a comment and rate the recipe. Tag photos #Lockremhomestead over on Instagram when you share pictures of your Blueberry Rhubarb Crisp!
Easy Blueberry Rhubarb Crisp Recipe
Ingredients
Fruit Filling
- 4 cups blueberries fresh or frozen
- 2 cups rhubarb cut into ½ inch pieces
- ½ cup brown sugar 110 g
- 6 T all-purpose flour 46 g
- 1 T lemon juice
Crisp Topping
- ¾ cup salted butter 170 g
- ¾ cup all-purpose flour 167 g
- 1¼ cup brown sugar 275 g
- 1¼ cup old fashioned oatmeal 125 g
Instructions
- Preheat the oven to 350 degrees with the rack in the middle position.
- Remove and discard the rhubarb leaves and wash the rhubarb stalks removing any dirt. On a cutting board and sharp knife, cut the stalks into 1/2-inch pieces and place them in a large bowl. Wash the blueberries, pat dry, and add to the bowl. Combine rhubarb and blueberries with brown sugar and lemon juice. Set aside and allow the fruit to macerate while you mix the oat crisp topping.
- In a separate medium bowl cream the butter and brown sugar until smooth. Add the flour and old-fashioned oats, mixing until all of the dry ingredients are incorporated.
- After the fruit has been allowed to rest for a few minutes, you'll notice some liquid in the bowl from the fruit. Sprinkle flour over the fruit mixture and toss until all of the flour is absorbed into the juice and is coating the fruit.
- Pour the fruit mixture into a 9 x 13 baking dish or large cast iron skillet. Crumble the oat crisp topping evenly over the top of the fruit.
- Bake for 35-40 minutes or until the top of the crisp is starting to turn light golden brown. Move to a wire rack to cool.
Storing
- Blueberry rhubarb crisp is best the day it's baked. Store any leftovers in an airtight container at room temperature for 2 days or in the refrigerator for up to 4 days. The crisp topping will start to soften once it's stored.
