- 6 cups fresh or frozen unsweetened blueberries
- 4 cups diced fresh or frozen rhubarb
- 1 cup sugar
- 1/4 cup all-purpose flour
- 1 cup quick-cooking oats
- 1 cup packed brown sugar
- 1/2 cup all-purpose flour
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1/2 cup cold butter
- Whipped cream, optional
- Preheat oven to 350°. In a large bowl, combine blueberries, rhubarb, sugar and flour. Transfer to a greased 13x9-in. baking dish.
- For topping, in a large bowl, combine oats, brown sugar, flour, nutmeg and cinnamon; cut in butter until crumbly. Sprinkle over fruit mixture.
- Bake 45-55 minutes or until the fruit is bubbly and topping is golden brown. Let cool 10 minutes. Serve warm; dollop with whipped cream if desired. Yield: 12 servings.
Reviews for Blueberry-Rhubarb Crumble
"We loved the sweet/sour combo of the berries and rhubarb. To "healthy" it up a bit we used coconut oil in place of the butter, agave in place of the sugar, and added flax seed and chia seed to the topping. Thank you- Delish!"
"I halved this and it was still really good, but very juicy. If I make it again, I may try a different thickener, or just more flour, but the flavor was really, really good, and my three year old, who normally won't eat stuff with rhubarb, really liked it!"
"This was a delicious easy way to use my rhubarb. I will make it again. I used pecans which added a good flavor to this recipe."
"I noted the comments and doubled the oatmeal topping and increased the flour in the fruit filling. The topping was perfect but with ten cups of fruit, the recipe needed more thickener to deal with the juice. I wonder if cornstarch would be a better choice."
"Always great to find a nice recipe to use up my rhubarb. I decided to 1 1/2 crumble topping to help prevent soggy top and it worked out well for my tastes. No other changes. Will def make again."