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Blueberry-Rhubarb Crisp Recipe
Blueberry-Rhubarb Crisp Recipe photo by Taste of Home

Blueberry-Rhubarb Crisp Recipe

Read Reviews (3)
5 3
Publisher Photo
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!
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 6 servings

Ingredients

  • 2-1/2 cups diced fresh or frozen rhubarb, thawed
  • 1/3 cup sugar
  • 2 tablespoons King Arthur Unbleached All-Purpose Flour
  • 1 can (21 ounces) blueberry pie filling
  • TOPPING:
  • 3/4 cup King Arthur Unbleached 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

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.

Directions

  1. 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.
  2. 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. 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.
Originally published as Blueberry-Rhubarb Crisp in Simple & Delicious June/July 2012, p21

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.

Reviews for Blueberry-Rhubarb Crisp(3)

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
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3 Star
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MY REVIEW
Reviewed May. 28, 2012

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!

MY REVIEW
Reviewed May. 24, 2012

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

MY REVIEW
Reviewed May. 24, 2012

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

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