Blueberry Rhubarb Crisp Food

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BLUEBERRY-RHUBARB CRISP



Blueberry-Rhubarb Crisp image

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.

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 6 servings.

Number Of Ingredients 10

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

Steps:

  • 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.

Nutrition Facts :

"BLUEBARB" BLUEBERRY RHUBARB CRISP



I created this dessert because I still had tons of rhubarb hanging around in my freezer and I was sick of the go-to strawberry/rhubarb combination. It turned out amazingly! The tart taste of rhubarb is, not surprisingly, complemented by blueberry. Delicious with a scoop of vanilla ice cream.

Provided by Chloe

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Time 40m

Yield 6

Number Of Ingredients 12

¼ cup brown sugar
¼ cup white sugar
¼ cup oats
1 teaspoon all-purpose flour
1 pinch ground cinnamon
1 cup chopped rhubarb
1 cup blueberries
½ cup all-purpose flour
⅓ cup oats
1 pinch ground cinnamon
1 pinch ground nutmeg
½ cup melted butter, divided

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Whisk brown sugar, white sugar, 1/4 cup oats, 1 teaspoon flour, and a pinch of cinnamon together in a bowl. Add rhubarb and blueberries; stir to coat. Pour mixture into a small baking dish.
  • Stir 1/2 cup flour, 1/3 cup oats, cinnamon, and nutmeg together in a bowl; add enough butter to create a crumbly topping, about 1/2 of the butter. Sprinkle crumbly topping over rhubarb mixture, and drizzle remaining butter over the top.
  • Bake in the preheated oven until golden and bubbling, 20 to 30 minutes. Cool for 5 minutes before serving.

Nutrition Facts : Calories 291.8 calories, Carbohydrate 35.7 g, Cholesterol 40.7 mg, Fat 16.1 g, Fiber 2.2 g, Protein 2.7 g, SaturatedFat 9.9 g, Sodium 113.3 mg, Sugar 20 g

RHUBARB BLUEBERRY CRISP



Rhubarb Blueberry Crisp image

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.

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 4-6 servings.

Number Of Ingredients 9

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

Steps:

  • In a large bowl, toss rhubarb and blueberries with sugar and flour. Transfer to a greased 2-qt. baking dish. , In a small bowl, combine brown sugar and flour; cut in butter until mixture resembles coarse crumbs. Stir in almonds. Sprinkle over fruit. , Bake at 350° for 1 hour or until bubbly. Serve warm.

Nutrition Facts :

BLUEBERRY RHUBARB CRISP



Blueberry Rhubarb Crisp image

Like apple crisp, but a springtime desert. IMO 10 times better. Serve alone, with ice cream or whipped cream. I got this from cooks.com but had to guess the remainder of the recipe as it ended at step 2.

Provided by veggienut

Categories     Dessert

Time 45m

Yield 1 8X8 Pan

Number Of Ingredients 10

1 cup flour
1/2 cup rolled oats
3/4 cup brown sugar
1/2 cup butter, melted
2 cups rhubarb
2 cups blueberries
3/4 cup sugar
1/4 cup flour
1/2 teaspoon cinnamon
1/4 cup water

Steps:

  • Make topping: In large bowl, combine flour, oats, sugar. With fork mix in butter to make a crumbly mixture.
  • In lightly greased 8x8x2 dish, combine all filling ingredients. Add 1/4 cup water; stir to mix.
  • Sprinkle topping over mixture.
  • Bake at 350°F for 30 minutes.

RHUBARB RASPBERRY CRISP



Rhubarb Raspberry Crisp image

I grow rhubarb and raspberries in my garden and found this to be an amazing way to incorporate both of them! The flavors are just perfect with the sweetness of the raspberries and tartness of the rhubarb and lemon zest. Enjoy! And don't forget to add a scoop of vanilla bean ice cream.

Provided by ELLeDoux

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 50m

Yield 6

Number Of Ingredients 15

4 cups diced rhubarb, or more to taste
1 ½ cups white sugar
3 tablespoons all-purpose flour
½ lemon, zested
½ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
1 pinch salt
1 ½ cups fresh raspberries
2 eggs
¼ cup half-and-half
1 teaspoon vanilla extract
1 cup old-fashioned oats
¼ cup brown sugar
¼ cup butter
½ teaspoon ground cinnamon

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Combine rhubarb, sugar, flour, lemon zest, cinnamon, nutmeg, and salt in a large bowl. Fold in raspberries.
  • Beat eggs, half-and-half, and vanilla extract together in a small bowl. Mix into the fruit; pour into an 8x8-inch baking dish.
  • Combine oats, brown sugar, butter, and cinnamon in a food processor; pulse until crumbly. Spoon evenly over the top of the fruit filling.
  • Bake in the preheated oven until bubbling, 30 to 45 minutes. Serve warm or at room temperature.

Nutrition Facts : Calories 434.1 calories, Carbohydrate 79.4 g, Cholesterol 86.1 mg, Fat 11.8 g, Fiber 5.3 g, Protein 5.7 g, SaturatedFat 6.3 g, Sodium 114.6 mg, Sugar 61.6 g

BLUEBERRY-RHUBARB CRISP



Blueberry-Rhubarb Crisp image

Honey Nut Clusters® cereal provides a crunchy addition to this tasty fruit dessert.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h30m

Yield 6

Number Of Ingredients 9

2 cups Honey Nut Clusters® cereal
3/4 cup packed brown sugar
1/3 cup Gold Medal™ whole wheat flour
1 teaspoon grated lemon peel
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
4 cups chopped fresh rhubarb
1 cup fresh blueberries
1/4 cup chopped pecans

Steps:

  • Heat oven to 375°F. Spray bottom and sides of 8-inch square (2-quart) glass baking dish with cooking spray. Place cereal in resealable food-storage plastic bag; seal bag and slightly crush with rolling pin or meat mallet. Set aside.
  • In large bowl, mix brown sugar, flour, lemon peel, cinnamon and nutmeg. Stir in rhubarb and blueberries. Spoon into baking dish. Sprinkle with crushed cereal and pecans.
  • Bake 30 to 40 minutes or until rhubarb is tender when pierced with a fork. Let stand 30 minutes before serving.

Nutrition Facts : Calories 270, Carbohydrate 54 g, Cholesterol 0 mg, Fat 1, Fiber 4 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 110 mg, Sugar 35 g, TransFat 0 g

BEST BLUEBERRY CRISP



Best Blueberry Crisp image

Make and share this Best Blueberry Crisp recipe from Food.com.

Provided by Kittencalrecipezazz

Categories     Dessert

Time 55m

Yield 8 serving(s)

Number Of Ingredients 11

1 quart fresh blueberries (about 4 cups you can use more blueberries if desired I most always do!)
3/4 cup sugar (or (to taste)
2 tablespoons cornstarch
1 cup water
2 -3 tablespoons lemon juice
1/2 teaspoon vanilla
1 cup all-purpose flour
3/4 cup regular oats
1 cup brown sugar
1 1/2 teaspoons cinnamon
1/2 cup butter, melted (no substitutes)

Steps:

  • Set oven to 350 degrees F.
  • Prepare an 11 x 7-inch baking dish (can use a 13 x 9-inch but it will not be as high).
  • Spread the blueberries in the bottom of the prepared baking pan.
  • In a small saucepan over medium heat combine the sugar, cornstarch, water and 2-3 Tbsp lemon juice; cook and stir until thick and clear, then add in the vanilla.
  • Pour over, then gently stir in the cooked mixture with the blueberries.
  • In a bowl combine the flour with oats, brown sugar and cinnamon.
  • Add in the melted butter; mix until crumbly (I start mixing with a spoon then finish mixing with my hands).
  • Sprinkle over the top of blueberries (there will be a couple of empty spots that is okay, there may seem like a lot of crumble but it will settle when baking).
  • Bake for 30-35 minutes, or until blueberry mixture bubbles and the topping is brown.
  • Serve with ice cream-- enjoy!

BLUEBERRY-RHUBARB CRUMBLE



Blueberry-Rhubarb Crumble image

A dollop of whipped topping adds a nice finishing touch to this satisfying crumble. Sometimes I drizzle a little flavored coffee creamer on top instead of the whipped topping. -Nancy Sousley, Lafayette, Indiana

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 12 servings.

Number Of Ingredients 12

6 cups fresh or frozen unsweetened blueberries
4 cups diced fresh or frozen rhubarb
1 cup sugar
1/4 cup all-purpose flour
TOPPING:
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

Steps:

  • Preheat oven to 350°. In a large bowl, combine blueberries, rhubarb, sugar and flour. Transfer to a greased 13x9-in. baking dish., For topping, in a large bowl, combine oats, brown sugar, flour, nutmeg and cinnamon; cut in butter until crumbly. Sprinkle over fruit mixture., 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.

Nutrition Facts : Calories 305 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 64mg sodium, Carbohydrate 58g carbohydrate (42g sugars, Fiber 3g fiber), Protein 3g protein.

EASY RHUBARB CRISP



Easy Rhubarb Crisp image

Growing up in Alaska, we had rhubarb growing out of our ears. This recipe is a great way to use it, and people will devour it.

Provided by Baking Girl

Categories     Desserts     Crisps and Crumbles Recipes     Rhubarb Crisps and Crumbles Recipes

Time 1h25m

Yield 10

Number Of Ingredients 10

1 cup all-purpose flour
1 cup brown sugar
¾ cup oats
½ cup melted butter
1 teaspoon ground cinnamon
4 cups diced rhubarb
1 cup white sugar
1 cup water
2 tablespoons cornstarch
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Mix flour, brown sugar, oats, butter, and cinnamon together in a bowl until crumbly. Press 1/2 of the oat mixture into the bottom of prepared baking dish. Sprinkle rhubarb over oat mixture.
  • Combine white sugar, water, cornstarch, and vanilla extract in a saucepan over medium heat; cook and stir until thick and clear, about 5 minutes. Pour sugar mixture over rhubarb. Sprinkle remaining oat mixture over rhubarb.
  • Bake in the preheated oven until crisp is lightly brown and bubbling, about 1 hour.

Nutrition Facts : Calories 329.1 calories, Carbohydrate 59.2 g, Cholesterol 24.4 mg, Fat 9.8 g, Fiber 2 g, Protein 2.7 g, SaturatedFat 5.9 g, Sodium 75 mg, Sugar 42 g

BERRY DELICIOUS RHUBARB CRISP



Berry Delicious Rhubarb Crisp image

What a perfect springtime dessert! It's filled with color and fresh fruit flavor the whole family will savor. I sometimes grate about a tablespoonful of fresh orange or lemon zest and add it to the crumb mixture for extra flavor. -Sharon Hadinger, Dublin, Ohio

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 9 servings.

Number Of Ingredients 13

1 cup all-purpose flour
1 cup packed brown sugar
3/4 cup old-fashioned oats
1/2 cup butter, melted
1-1/2 teaspoons vanilla extract, divided
1 teaspoon ground cinnamon
1-1/2 cups diced fresh or frozen rhubarb
1-1/2 cups sliced fresh strawberries
1-1/2 cups fresh blackberries
1/2 cup sugar
1 tablespoon cornstarch
1/2 cup cold water
Vanilla ice cream

Steps:

  • In a small bowl, combine the flour, brown sugar, oats, butter, 1 teaspoon vanilla and cinnamon. Set aside 1 cup for topping; press remaining crumb mixture into a greased 8-in. square baking dish. Top with rhubarb, strawberries and blackberries. , In a small saucepan, combine sugar and cornstarch. Stir in water. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in remaining vanilla. Pour over fruit; sprinkle with remaining crumb mixture. , Bake at 350° for 25-30 minutes or until bubbly. Serve with ice cream.

Nutrition Facts : Calories 329 calories, Fat 11g fat (7g saturated fat), Cholesterol 27mg cholesterol, Sodium 83mg sodium, Carbohydrate 56g carbohydrate (38g sugars, Fiber 3g fiber), Protein 3g protein.

BLUEBERRY RHUBARB CRISP WITH PISTACHIO CRUST



Blueberry Rhubarb Crisp With Pistachio Crust image

This is the time of year that I pull out my stash of frozen fruit. I love crisps....but this has to be one of my absolute favorite!!! The pistachio nuts are the secret ingredient

Provided by Abby Girl

Categories     Dessert

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 9

1/3 cup sugar
2 tablespoons flour
3/4 lb rhubarb
2 cups blueberries
1/3 cup pistachios, chopped
3/4 cup flour
1/2 cup sugar
1/4 cup brown sugar
6 tablespoons butter

Steps:

  • If berries are frozen, slightly thaw. In a bowl, stir together sugar and flour. Add fruit to sugar mixture, tosing well and spread mixture into baking dish.
  • Preheat oven to 375.
  • Topping:
  • Coarsely chop pistachios. In a bowl, mix the flour and sugars. Cut the butter into cubes with your fingers or a pastry blender, blending the flour mixture until it resembles coarse meal. Add pistachios and toss well.
  • Squeeze a handful of topping together and coarsely crumble in chunks over filling. Squeeze and evenly crumble remaining topping over filling in same manner.
  • Bake crisp in oven until filling is bubbling and topping is crisp and golden, about 50 minutes. (can be done in advance).
  • Just before serving, heat crisp in 300 oven for 20 - 30 minutes until just warm. Serve with ice cream or frozen yogurt.
  • Note: When measuring out the fruit. I just add the blueberries and enough rhubarb to the baking dish, taking in to allowance the shrinkage of cooking. If no rhubarb is available, just use all blueberries.

Nutrition Facts : Calories 387.7, Fat 15, SaturatedFat 7.7, Cholesterol 30.5, Sodium 88.5, Carbohydrate 62.1, Fiber 3.4, Sugar 42.6, Protein 4.3

BLACKBERRY RHUBARB CRISP



Blackberry Rhubarb Crisp image

A great summer dessert which should satisfy the sweet fans and the tart fans. This came from Market Street in Colleyville, TX.

Provided by knitaholic

Categories     Dessert

Time 50m

Yield 8 serving(s)

Number Of Ingredients 9

1 tablespoon dry tapioca
1 lemon, juice and zest of, grated
1 cup sugar
2 cups fresh blackberries
4 cups fresh rhubarb, sliced into 1-inch pieces
1 cup sugar
1/4 cup flour
3/4 cup qc oatmeal
lemon zest

Steps:

  • Preheat oven to 375.
  • Lightly butter a 9x13 baking dish.
  • Combine tapioca, lemon juice, and sugar. Stir until well blended.
  • Add berries and rhubarb. Stir gently to blend well; try not to break up the berries.
  • Pour mixture into prepared baking dish.
  • Prepare topping and sprinkle crumbs on top of the fruit in baking dish.
  • Bake for 35 minutes, or until top is crispy and lightly browned.
  • For topping: In a small bowl, combine 1 cup sugar, 1/4 cup flour, 3/4 cup QC oatmeal, and lemon zest. Using fingers, rub 1/2 cup softened butter into flour mixture to form large crumbs.
  • Note: You can substitute another berry, or make with rhubarb only. Adjust measurements accordingly. For extra crunch, add walnuts or pecans.

BERRY DELICIOUS RHUBARB CRISP RECIPE



Berry Delicious Rhubarb Crisp Recipe image

What a perfect springtime dessert! It's filled with color and fresh fruit flavor the whole family will savor. Grate about a tablespoonful of fresh orange or lemon zest and add to the crumb mixture for extra flavor. ** If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

Provided by Lavender Lynn

Categories     Dessert

Time 40m

Yield 9 serving(s)

Number Of Ingredients 13

1 cup all-purpose flour
1 cup brown sugar, packed
3/4 cup old fashioned oats
1/2 cup butter, melted
1 1/2 teaspoons vanilla extract, divided
1 teaspoon ground cinnamon
1 1/2 cups rhubarb, diced, fresh, frozen
1 1/2 cups strawberries, sliced fresh
1 1/2 cups fresh blackberries
1/2 cup sugar
1 tablespoon cornstarch
1/2 cup water
vanilla ice cream

Steps:

  • In a small bowl, combine the flour, brown sugar, oats, butter, 1 teaspoon vanilla and cinnamon. Set aside 1 cup for topping; press remaining crumb mixture into a greased 8-in. square baking dish. Top with rhubarb, strawberries and blackberries.
  • In a small saucepan, combine sugar and cornstarch. Stir in water. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in remaining vanilla. Pour over fruit; sprinkle with remaining crumb mixture.
  • Bake at 350° for 25-30 minutes or until bubbly. Serve with ice cream.

BLUEBERRY RHUBARB CRISP WITH PISTACHIO CRUST



Blueberry Rhubarb Crisp with Pistachio Crust image

Provided by Alan Michael Parker

Categories     Dessert     Bake     Picnic     Kid-Friendly     Blueberry     Pistachio     Summer     Family Reunion     Rhubarb     Potluck     Gourmet     North Carolina     Small Plates

Yield Serves 6 to 8

Number Of Ingredients 10

1/3 cup granulated sugar
2 tablespoons all-purpose flour
3/4 pound rhubarb
2 cups blueberries (about 11 ounces)
For topping
1/3 cup shelled natural pistachios
3/4 cup unbleached all-purpose flour
1/2 cup granulated sugar
1/4 cup packed brown sugar
6 tablespoons cold unsalted butter

Steps:

  • Preheat oven to 375°F. and butter a 2-quart shallow baking dish.
  • In a bowl stir together sugar and flour. Trim rhubarb and cut enough of stalks into 1/2-inch pieces to measure 2 cups. Add rhubarb and blueberries to sugar mixture, tossing well, and spread mixture in baking dish.
  • Make topping:
  • Finely chop pistachios. In a bowl whisk together flour and sugars. Cut butter into 1/2-inch cubes and with your fingers or a pastry blender blend into flour mixture until mixture resembles coarse meal. Add pistachios and toss well.
  • Squeeze a handful of topping together and coarsely crumble in chunks over filling. Squeeze and evenly crumble remaining topping over filling in same manner. Bake crisp in upper third of oven until filling is bubbling and topping is crisp and golden, about 50 minutes.
  • Serve crisp warm or at room temperature.

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From thesuperhealthyfood.com


BLUEBERRY RHUBARB CRISP - RECIPE - COOKS.COM
In a medium size bowl, combine berries and rhubarb and toss with granulated sugar and 2 tablespoons flour that have been combined. Transfer fruit to baking dish. Make the topping by combing brown sugar, butter, 3/4 c. flour and salt. Blend with a fork or pastry blender until mixture resembles coarse meal. Sprinkle over fruit.
From cooks.com


RHUBARB BLUEBERRY CRISP | MYPLATE
Directions. Wash hands with soap and water. Preheat oven to 350 degrees F. In a medium bowl, stir together brown sugar, flour and oats. Mix in the margarine or butter and set aside. Spread the rhubarb and blueberries in an 8x8-inch baking dish and set aside. In a medium saucepan, mix cornstarch and sugar and stir in the juice.
From myplate.gov


EASY BLUEBERRY RHUBARB CRISP RECIPE TO USE YEAR ROUND
Instructions Preheat the oven to 300 degrees. Rinse the blueberries in a colander and let drain. If you are using fresh rhubarb, rinse and slice the rhubarb stalks into bite-sized chunks. If you are using frozen... In an 8-inch square baking dish, mix the blueberries and rhubarb with flour and ...
From fluxingwell.com


BLUEBERRY RHUBARB CRISP | THE GOOD EATS COMPANY
blueberry rhubarb crisp. recipe by Michele Humlan, The Good Eats Company. serves six to eight. ingredients. one pint fresh blueberries, washed and picked over for stems. one pound fresh rhubarb, leaves removed, diced. ¾ cup cane sugar. ¾ cup flour (all purpose or gluten free) ¾ cup light brown sugar. one cup old fashioned rolled oats (gluten ...
From thegoodeatsco.com


BLUEBERRY & RHUBARB CRISP - CRUMBLE WITH OATS - YUM EATING
A bit about blueberry & rhubarb crisp ingredients (and any substitutions you can use) Rhubarb. Use fresh or frozen rhubarb cut up into 1 cm chunks. ... You will find that some recipes use flour in the filling too. This is so that the filling is not too soggy. If you want to do that, 1-2 tablespoons of plain flour are enough to thicken the ...
From yumeating.com


BLUEBERRY, STRAWBERRY, RHUBARB CRISP - ROBUST RECIPES
Preheat oven to 350 degrees. In a large mixing bowl combine strawberries, rhubarb, and blueberries. Add the sugar, flour, salt, and vanilla. Gently mix the filling thoroughly and spoon into a pie dish or a 9×9 baking dish.
From robustrecipes.com


THE PERFECT RHUBARB CRISP, WITH OR WITHOUT STRAWBERRIES
Spinach teeth, begone! Keep stirring until the fizz dies down to ensure no pockets of baking soda remain unactivated, then pour the syrupy rhubarb over the remaining fruit—whether it's 100% rhubarb or a mix with strawberries. Fold gently to …
From seriouseats.com


BLUEBERRY-RHUBARB "BLUEBARB" CRISP - NEW ENGLAND TODAY
Instructions. Preheat oven to 375 degrees Fahrenheit and set a rack to the middle position. In a large bowl, toss together the chopped rhubarb, frozen blueberries, flour, brown sugar, cinnamon, and melted butter. Pour berry mixture into a 9x13 baking pan.
From newengland.com


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