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Rhubarb Blueberry Crisp Recipe

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.

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Rhubarb Blueberry Crisp Recipe

Prep: 15 min. Bake: 1 hour

Yield: 4-6 Servings

15 60 75

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

Directions

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. Yield: 4-6 servings.

Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out. If using frozen blueberries, do not thaw.

Nutritional Facts 1 cup equals 327 calories, 13 g fat (5 g saturated fat), 20 mg cholesterol, 88 mg sodium, 53 g carbohydrate, 4 g fiber, 4 g protein.

Originally published as Rhubarb Blueberry Crisp in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p212

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Reviewed on Jun. 22, 2012 by pamelag21

I used more fruit than the recipe called for (kept sugar content the same), and used only about 2/3 of the crumb topping. Also, I used oats instead of the almonds. Tasted great!

Reviewed on Mar. 13, 2010 by daisey5

This was wonderful. The only thing different is I made it with an oatmeal/brown sugar topping. I could not get enough of it.