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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


  • 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


  • 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

3/4 cup: 621 calories, 20g fat (12g saturated fat), 48mg cholesterol, 152mg sodium, 108g carbohydrate (73g sugars, 6g fiber), 5g protein .

Reviews for Blueberry-Rhubarb Crisp

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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!"

Reviewed May. 24, 2012

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

Reviewed May. 24, 2012

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

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