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Blueberry-Rhubarb Crisp Recipe

Blueberry-Rhubarb Crisp Recipe photo by Taste of Home

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This quick, easy and comforting recipe can also be microwaved to save on time and not compromise flavor. It's simply unbeatable warmed with a scoop of vanilla ice cream!

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Blueberry-Rhubarb Crisp Recipe

Prep/Total Time: 25 min.

Yield: 6 Servings

15 10 25

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

Directions

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 fruit. Cover and cook 4-5 minutes longer or until bubbly and rhubarb is tender. Serve warm. Yield: 6 servings.

Editor’s Notes: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out. This recipe was tested in a 1,100-watt microwave.

Nutritional Facts 1 serving equals 621 calories, 20 g fat (12 g saturated fat), 48 mg cholesterol, 152 mg sodium, 108 g carbohydrate, 6 g fiber, 5 g protein.

Originally published as Blueberry-Rhubarb Crisp in Simple & Delicious June/July 2012, p21

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Blueberry-Rhubarb Crisp

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Reviewed on May. 28, 2012 by MaryThompson

this recipe is already in my recipe box - a definite KEEPER! Only difference is, I baked in oven-I really wanted a crunchy oatmeal topping, I never bake in microwave. I prefered it served cold with vanilla ice cream on top. ABSOLUTELY YUMMY!

Reviewed on May. 24, 2012 by Kichler073

Love the rhubarb and blueberry combination. So easy to make!

Reviewed on May. 24, 2012 by Kichler073

Love the rhubarb and blueberry combination! Quick and easy to make.