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Blueberry-Rhubarb Crisp

 Blueberry-Rhubarb Crisp
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!
6 ServingsPrep/Total Time: 25 min.


  • 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
  • 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


  • 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 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.
Nutritional Facts: 1 serving equals 621 calories,

2 of 2

Blueberry-Rhubarb Crisp (continued)

Nutritional Facts: 20 g fat (12 g saturated fat), 48 mg cholesterol, 152 mg sodium, 108 g carbohydrate, 6 g fiber, 5 g protein.