Print Options

 
 
 Print
Blueberry-Rhubarb Crisp Recipe

Blueberry-Rhubarb Crisp Recipe

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. YIELD:6 servings

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

  • 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.

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.