Rhubarb Blueberry Crisp Recipe

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Although butter and sugar were scarce during World War II, my mom would save her rations to make this tasty treat using wild blueberries and homegrown rhubarb.
TOTAL TIME: Prep: 15 min. Bake: 1 hour
MAKES:4-6 servings
TOTAL TIME: Prep: 15 min. Bake: 1 hour
MAKES: 4-6 servings


  • 3 cups chopped fresh or frozen rhubarb
  • 2 cups fresh or frozen blueberries
  • 1/2 cup sugar
  • 2 tablespoons all-purpose flour
  • 1/2 cup packed brown sugar
  • 1/3 cup all-purpose flour
  • 1/4 cup cold butter
  • 1/2 cup slivered almonds, toasted

Nutritional Facts

1 cup: 327 calories, 13g fat (5g saturated fat), 20mg cholesterol, 88mg sodium, 53g carbohydrate (41g sugars, 4g fiber), 4g protein.


  1. In a large bowl, toss rhubarb and blueberries with sugar and flour. Transfer to a greased 2-qt. baking dish.
  2. In a small bowl, combine brown sugar and flour; cut in butter until mixture resembles coarse crumbs. Stir in almonds. Sprinkle over fruit.
  3. Bake at 350° for 1 hour or until bubbly. Serve warm. Yield: 4-6 servings.
Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out. If using frozen blueberries, do not thaw.
Originally published as Rhubarb Blueberry Crisp in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p212

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Debglass11 User ID: 6300479 249861
Reviewed Jun. 28, 2016

"I used oats instead of almonds as well, and threw some fresh strawberries into the mix too. Added a little extra sugar due to the additional fruit. Very good........serve with ice cream!"

pamelag21 User ID: 1233367 135269
Reviewed Jun. 22, 2012

"I used more fruit than the recipe called for (kept sugar content the same), and used only about 2/3 of the crumb topping. Also, I used oats instead of the almonds. Tasted great!"

daisey5 User ID: 146806 61876
Reviewed Mar. 13, 2010

"This was wonderful. The only thing different is I made it with an oatmeal/brown sugar topping. I could not get enough of it."

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