Rhubarb Blueberry Crumble

Blueberry Crumble Recipe
24
2 Reviews
Here is a quick and easy dessert to celebrate rhubarb season!
25 min
Prep Time
1:10
Total Time
9 servings

Ingredients

Topping

1/2 cup
uncooked old-fashioned oats
1/2 cup
all-purpose flour
1/2 cup
firmly packed brown sugar
1/2 cup
finely chopped hazelnuts (filberts)*, if desired
1/2 teaspoon
ground cinnamon
1/2 teaspoon
ground nutmeg, if desired
1/2 cup
Land O Lakes® Butter, softened

Filling

8 stalks (4 cups)
fresh rhubarb**, sliced into 1/2-inch pieces
1 cup
fresh blueberries***
3/4 cup
sugar
2 tablespoons
cornstarch
3/4 cup
water
1 teaspoon
vanilla
 
Ice cream, if desired
 
*Substitute your favorite finely chopped nuts.

**Substitute frozen rhubarb, thawed, well-drained.

***Substitute frozen blueberries, thawed, well-drained.

Directions

  1. Heat oven to 350°F.
  2. Combine all topping ingredients except butter in bowl. Mix in butter with pastry blender or fork until mixture resembles coarse crumbs. Set aside.
  3. Combine rhubarb and blueberries in bowl. Place mixture into ungreased 8- or 9-inch square baking dish. Set aside.
  4. Combine sugar and cornstarch in 2-quart saucepan. Add water; mix well. Cook, stirring occasionally, over medium heat until mixture comes to a boil. Continue cooking 1-2 minutes or until mixture is thickened. Stir in vanilla. Pour over fruit.
  5. Sprinkle topping over filling. Bake 30-35 minutes or until bubbly and topping is lightly browned. Cool 15 minutes. Serve warm with ice cream, if desired.

Recipe Tips

Rinse rhubarb stalks to remove any dirt. Trim off ends and remove any stringy pieces before slicing.

Nutrition Facts (1 serving)

Calories
470
Cholesterol
40mg
Carbohydrates
67g
Protein
5g
Fat
22g
Sodium
140mg
Dietary Fiber
4g

Recipe Comments and Reviews

Rating

Only had 2 cups of rhubarb so I made half the recipe and used 4 custard cups. I try to follow recipes exactly but even though I read over recipes a few times before I start, now that I'm older I still make a mistakes. This time I put all the filling ingredients in the pot and cooked as the recipe stated, then I noticed the fruit was suppose to go in the pan and the syrup poured over it. Well it still turned out to be a delicious dessert.

Rating

Easy and delicious! I planned to make this with strawberries instead of rhubarb, but when I got home from work my boyfriend had eaten half of the strawberries, so I threw in a couple of peaches to compensate. I probably should've also thrown in some more cornstarch, but I didn't, so it's a little goopy in addition to delicious.

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