Rhubarb Blueberry Crisp

baked crisp in glass pan on green countertop
This tart treat is a great way to celebrate summer and use some of that unruly rhubarb growing in your yard! Our friends at Food Hero have this and other tasty recipes at foodhero.org/recipes

Ingredients

  • 1/2 cup packed brown sugar
  • 1/2 cup rolled oats
  • 1/2 cup flour
  • 1/4 cup melted margarine
  • 3 cups blueberries
  • 3 cups chopped rhubarb
  • 2 Tablespoons cornstarch
  • 1/2 cup sugar
  • 1 cup cranberry juice
  • 1 teaspoon vanilla

 

Directions

  1. Mix the brown sugar, oats, and flour in a bowl. Stir in the margarine. Set aside. 
  2. Spread the blueberries and rhubarb in an 8-inch baking dish. 
  3. In a 2-3 quart saucepan, mix cornstarch and sugar and stir in the juice. Cook over medium heat until thickened, stirring constantly. 
  4. Add vanilla to the juice mix and pour over the rhubarb and blueberries.
  5. Crumble the oat mixture on top of the fruit.
  6. Bake at 350°F for 45 minutes.
  7. Serve chilled. Try it with low-fat frozen or vanilla yogurt.

Makes 9 servings

nutrition label
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