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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.

Reviews for Blueberry-Rhubarb Crisp

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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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