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Rhubarb-Blueberry Crumble Recipe
Rhubarb-Blueberry Crumble Recipe photo by Taste of Home

Rhubarb-Blueberry Crumble Recipe

Publisher Photo
Rhubarb and strawberry often go together, but blueberries give rhubarb a fresh and summery touch. — Mike Schulz, Tawas City, Michigan
TOTAL TIME: Prep: 15 min. Bake: 40 min.
MAKES:8 servings
TOTAL TIME: Prep: 15 min. Bake: 40 min.
MAKES: 8 servings

Ingredients

  • 2/3 cup sugar
  • 2 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 3 cups fresh blueberries
  • 3 cups sliced fresh or frozen rhubarb, thawed
  • TOPPING:
  • 3/4 cup biscuit/baking mix
  • 1/3 cup sugar
  • 1/8 teaspoon salt
  • 1/3 cup cold unsalted butter, cubed
  • 1/2 cup old-fashioned oats
  • 1/2 cup chopped almonds

Nutritional Facts

1 serving equals 324 calories, 14 g fat (6 g saturated fat), 20 mg cholesterol, 255 mg sodium, 49 g carbohydrate, 4 g fiber, 4 g protein.

Directions

  1. Preheat oven to 375°. In a large bowl, mix sugar, cornstarch and salt. Add blueberries and rhubarb; toss to coat. Transfer to a greased 8-in.-square baking dish.
  2. For topping, in a small bowl, mix baking mix, sugar and salt. Cut in butter until crumbly; stir in oats and almonds. Sprinkle over filling. Bake 40-45 minutes or until filling is bubbly and topping is golden brown. Yield: 8 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.
Originally published as Rhubarb-Blueberry Crumble in Taste of Home June/July 2013

Nutritional Facts

1 serving equals 324 calories, 14 g fat (6 g saturated fat), 20 mg cholesterol, 255 mg sodium, 49 g carbohydrate, 4 g fiber, 4 g protein.

Reviews for Rhubarb-Blueberry Crumble

AVERAGE RATING
   (9)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (1)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Jun. 12, 2014

Great recipe! Definitely a keeper. Made just as recipe said, excellent. My son even liked it and he doesn't like rhubarb. The combination of sweet blueberries and tart rhubarb was perfect.

MY REVIEW
Reviewed Jun. 9, 2014

Really good recipe. My coworkers loved it

MY REVIEW
Reviewed May. 25, 2014

I want to try this , what is used for the biscuit / baking mix ? Bisquick or ????

MY REVIEW
Reviewed May. 23, 2014

I made this with Splenda instead of sugar. Cut the corn starch back to 1 1/2 tablespoons, since Splenda doesn't melt like sugar does. It was amazing! I will make this again.

MY REVIEW
Reviewed May. 23, 2014

Made this but didn't have any almonds so put chopped pecans in crust. Will definitely make again!

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