Blueberry-Rhubarb Crumble Recipe
- 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
- 1. Preheat oven to 350°. In a large bowl, combine blueberries, rhubarb, sugar and flour. Transfer to a greased 13x9-in. baking dish.
- 2. For topping, in a large bowl, combine oats, brown sugar, flour, nutmeg and cinnamon; cut in butter until crumbly. Sprinkle over fruit mixture.
- 3. 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.
1 serving (calculated without whipped cream) equals 305 calories, 8 g fat (5 g saturated fat), 20 mg cholesterol, 64 mg sodium, 58 g carbohydrate, 3 g fiber, 3 g protein.
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."
"@LeLimey...i lived in Penzance for a few years for school...my gran is from Cornwall, my husband is from Scotland...i absolutely miss the custard you are talking about *sighing* love love loved it..even a cup of tea tastes better over there...probably the water :D"
"i'm baking it right now...i used all fresh fruit..i put blackberries, raspberries, blueberries and rhubarb...when i made the topping..i actually used quaker oats single servings with blueberries and strawberries and nuts...it smells so good right now..i wish i could put scratch and sniff on here :D"
"I used frozen blueberries and fresh rhubarb. I pulsed the topping ingredients in the food processor, makes distributing the butter much faster! Absolutely delicious and I'll definitely be making it again."
"This was absolutely delicious. I used fresh rhubarb from my garden and fresh blueberries. My husband does not usually like crumbles, but loved this. So yummy warm topped with ice cream."
"Very, very good! i made this recipe for a church dinner, recently and everyone loved it! Many of the church ladies said it was well balanced in flavor. many thanks for sharing recipe/"
"I made this completely unsure how it would turn out. I'm English and this is not how we make a crumble at all! It's very, very different but really good. Once I work out how to submit a recipe I'll send in an English Crumble so you can compare (and a recipe for English custard (sauce) because custard and crumble is part of our heritage!)"
"Sweet and tangy! Fantastic! I used fresh blueberries and frozen rhubarb and served with vanilla ice cream. A yummy berry treat!"
"This was great!I used frozen berries and rhubarb and added a little bit more flour so it wouldn't be too juicy.I also used 3 maple & brown sugar oatmeal packets instead of the 1C. oats and added toasted pecans.Thank you for sharing."