If summer were a dessert this Blueberry Rhubarb Crisp would be IT! Rhubarb is one of my favorite ingredients and I loved exploring it with a berry other than the typical strawberry.
In Texas I have to hunt for rhubarb, it usually shows up in the middle of summer for me. I snatch up as much of it as I can find when it does. If you prefer it with the more typical berry, try this Strawberry Rhubarb Crisp.
Ingredients
The fruit is the main character here, but my favorite part has to be the nuts. I chose slivered almonds for the crunch they retain after cooking. You could really use any nut, but almond is my preference.
What you need:
- Blueberries
- Rhubarb
- Lemon
- Granulated Sugar
- Cornstarch
- Rolled Oats
- Light Brown Sugar
- Cinnamon
- Ginger
- Kosher Salt
- Unsalted Butter
- Slivered Almonds
- Vanilla Ice Cream
See the recipe card for full quantities.
Use the JUMP TO RECIPE button at the top of the post, or scroll to the bottom of the post to see the full recipe card with ingredient measurements and instructions.
Method
In a large bowl combine the fruit, sugar, lemon zest, juice, and cornstarch. Give it a good toss until everything is well coated and place it in a baking pan. I like to use a LARGE cast-iron pan for this.
After you place the fruit mixture in the pan, using the same large bowl, mix the crips topping by working the oats, brown sugar, spices, butter, and almonds together until a uniform paste is formed.
Crumble the mixture over the fruit in the pan and bake until golden and...CRISP!
To make a showstopper of the dessert, serve it right from the oven topped with more fresh blueberries and heaps of vanilla ice cream.
Notes & Tips
Even with the tart rhubarb you still need the lemon for a balance of flavor.
If you like a sweeter, less tart filling, double the granulated sugar at the beginning of the recipe when mixing in with the fruit. I like to taste the sharp and tart rhubarb so I only sweeten lightly.
I prefer to bake this in a large skillet, but because of the acidic nature I use an enameled cast iron skillet, you could also bake it in a 9x13 baking dish.
In an effort to make as few dishes as possible toss the fruit together in a large bowl, then scrape all the juices out into the pan using a rubber spatula, then make the topping right in the same bowl.
Substitutions
For the rhubarb and blueberries, one or both can be frozen if that's what you have on hand. I used all fresh when making what you see in these photos, but this recipe can be made with either fresh or frozen.
This recipe is naturally gluten-free, but, if you are celiac, be sure your cornstarch and oats are from a gluten-free facility.
Light or dark brown sugar can be used for the topping, don't get hung up on that for this recipe. Dark will have a richer flavor, and that is ok.
The cinnamon and ginger bring a touch of warmth to the final product. They're not something that you will taste much, but they bring a beautiful balance to the fruit. Use a touch of fresh nutmeg if you like a little extra spice.
If you want to keep this recipe dairy-free, swap the butter for coconut oil or a plant-based butter substitute. Because it is a "crisp", the fat you use isn't overly important.
You can leave the almonds out altogether if you need to for allergy or dietary needs. But I would make a point to use them if you don't have any issue with them, they bring so much great crunch and bite to the final dish.
More Great Berry Recipes!
If you like to go a little outside the box, give my Strawberry Cookies a try. They are filled with strawberry marshmallow fluff and are amazingly delicious!
I love a traditional Blueberry Muffin and my recipe for them takes only 5 minutes to whip up and is so easy you could make them almost any morning!
Cool off in the summer with my Strawberry Ice Cream. It is decadently rich and the best ice cream you will ever eat!
Did you make this recipe? Let me know by leaving a review or comment! And be sure to sign up for my newsletter, and follow along on Instagram, Pinterest, and Facebook!
📖 Recipe
Blueberry Rhubarb Crisp
If summer were a dessert this Blueberry Rhubarb Crisp would be IT! Perfectly sweet and tart, with each bite it just gets better and better.
Ingredients
- 1 pound fresh Blueberries, plus more for garnish if desired
- 2 pounds fresh Rhubarb, sliced diagonally
- 1 large Lemon, zested and juiced
- 1 cup Granulated Sugar
- ½ cup Cornstarch
- 2 cups Rolled Oats
- 1 cup Light Brown Sugar, packed
- 1 teaspoon Cinnamon, ground
- 1 teaspoon Ginger, ground
- ½ teaspoon Kosher Salt, Morton’s
- 12 tablespoons Unsalted Butter, room temperature
- 1 cup Slivered Almonds
- Vanilla Ice Cream, for serving
Instructions
- Preheat the oven to 375˚F and butter a 12 or 13-inch cast iron skillet or 9x13 baking pan.
- In a large bowl, combine the blueberries, rhubarb, lemon zest and juice, sugar, and cornstarch. Stir everything together until well coated.
- Place the fruit into your prepared pan.
- In the same bowl, combine the oats, brown sugar, cinnamon, ginger, salt, butter, and almonds. Using your hands, combine and crumble working the butter in until the mixture feels like wet sand and the butter is fully worked in.
- Spread the topping over the fruit and bake in the preheated oven for 60-75 minutes, till the top is dark golden brown and the fruit is bubbling around the edges. It is important the fruit comes to a boil.
- Remove the pan from the oven and let it rest for 10 minutes before serving.
- Scoop out some of the crisp into a bowl, top with ice cream, serve immediately.
- Leftovers can be stored in the fridge for up to 3 days, reheat in a microwave or in the oven just till warmed through.
Notes
Notes & Tips
Even with the tart rhubarb you still need the lemon for a balance of flavor.
If you like a sweeter, less tart filling, double the granulated sugar at the beginning of the recipe when mixing in with the fruit. I like to taste the sharp and tart rhubarb so I only sweeten lightly.
I prefer to bake this in a large skillet, but because of the acidic nature I use an enameled cast iron skillet, you could also bake it in a 9x13 baking dish.
In an effort to make as few dishes as possible toss the fruit together in a large bowl, then scrape all the juices out into the pan using a rubber spatula, then make the topping right in the same bowl.
Substitutions
For the rhubarb and blueberries, one or both can be frozen if that's what you have on hand. I used all fresh when making what you see in these photos, but this recipe can be made with either fresh or frozen.
This recipe is naturally gluten-free, but, if you are celiac, be sure your cornstarch and oats are from a gluten-free facility.
Light or dark brown sugar can be used for the topping, don't get hung up on that for this recipe. Dark will have a richer flavor, and that is ok.
The cinnamon and ginger bring a touch of warmth to the final product. They're not something that you will taste much, but they bring a beautiful balance to the fruit. Use a touch of fresh nutmeg if you like a little extra spice.
If you want to keep this recipe dairy-free, swap the butter for coconut oil or a plant-based butter substitute. Because it is a "crisp", the fat you use isn't overly important.
You can leave the almonds out altogether if you need to for allergy or dietary needs. But I would make a point to use them if you don't have any issue with them, they bring so much great crunch and bite to the final dish.
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Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 487Total Fat: 22gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 42mgSodium: 87mgCarbohydrates: 71gFiber: 6gSugar: 47gProtein: 6g
This is an estimated caloric value, actual numbers may differ based on the ingredients used.
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