Bluebarb Blueberry Rhubarb Crisp Recipes

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

Ingredients

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

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

Ingredients

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.

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

Ingredients

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 :

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