Blueberry-Rhubarb Crisp Recipe

5 3 2
Blueberry-Rhubarb Crisp Recipe
Blueberry-Rhubarb Crisp Recipe photo by Taste of Home
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Blueberry-Rhubarb Crisp Recipe

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5 3 2
Publisher Photo
Microwaving this recipe produces a crisp that's just as good as when it's baked in the oven. It's simply unbeatable warmed with a scoop of vanilla ice cream.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 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
  • TOPPING:
  • 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

Directions

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.
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.
Editor’s Notes: 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 Blueberry-Rhubarb Crisp in Simple & Delicious June/July 2012, p21

Nutritional Facts

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

  • 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
  • TOPPING:
  • 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.
Editor’s Notes: 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 Blueberry-Rhubarb Crisp in Simple & Delicious June/July 2012, p21

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Reviews forBlueberry-Rhubarb Crisp

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MY REVIEW
MaryThompson User ID: 831135 176320
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!"

MY REVIEW
Kichler073 User ID: 32326 176229
Reviewed May. 24, 2012

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

MY REVIEW
Kichler073 User ID: 32326 187938
Reviewed May. 24, 2012

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

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