Rhubarb and Blueberry Crisp Recipe

May 27, 2016

By: Darlene King

Rhubarb is one of those things that people seem to say they either love or hate. I personally love it, and think no vegetable garden is complete without it.

Dessert is a snap when rhubarb and summer berries are in season. Served with a scoop of ice cream or a dollop of whipped cream every bite tastes like summer.

Filling:

3 cups blueberries 720 ml

2 cups rhubarb, chopped 1/4 –inch (.6-cm) pieces 720 ml

1-1/2 cups sugar 360 ml

1/4 cup flour 60 ml

pinch salt

 

Topping:

1/2 cup flour 120 ml

1/2 cup brown sugar 120 ml

1/2 cup rolled oats 120 ml

1/3 cup butter 80 ml

Preheat the oven to 375 F (190 C).

Butter a 6-cup (1.5 L) baking dish.

Filling:

Place the blueberries and rhubarb in a large bowl.

In a second bowl stir the sugar, flour and salt together and pour over the berries. Mix until the berries are well coated, .then transfer the mixture to the buttered baking dish.

Topping:

Place the flour, brown sugar, rolled oats and butter in the bowl of a stand mixer fitted with a paddle attachment. Mix the ingredients until the mixture is crumbly. Spoon the crumb mixture over the fruit mixture. Place in the oven and bake for 50 to 75 minutes. The fruit should be bubbly and the top golden brown. If the top is browning too quickly, place a piece of aluminum foil loosely on top.

Serve warm or at room temperature with a dollop of whipping cream or a scoop of vanilla ice cream.

Serves 8


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