Blueberry Rhubarb Crisp

Rhubarb and blueberries are beautiful companions. I just discovered this. I don’t know why I didn’t think of it earlier. Last summer I went all crazy on everything strawberry rhubarb, but in all my years of cooking, I never thought to pair blueberries with rhubarb.

Perhaps it’s because of the overabundance of strawberries I see in the stores, and on top of that my dad has a huge strawberry bed so we often get fresh strawberries from them too. Blueberries are not so very plentiful … and they tend to cost a lot more, too. But since we bought a bag of frozen wild blueberries at Costco and discovered just how delicious and sweet they are, I’ve been thinking blueberries more and more this spring.

So I decided to make a crisp with blueberries and rhubarb and my daughter and I are totally smitten with it. Have I mentioned yet that blueberries and rhubarb are beautiful together? Oh man, they really are, especially when they are intertwined together with a simple buttery oatmeal crisp topping. Even better with a scoop of vanilla ice cream on top. Mmmmm …

This is what I’ll be having for breakfast this week. Yes, for breakfast … that’s the best time to eat sweets (and maintain weight). Then I get out and take a brisk walk, mid morning. And before I know it, I’m ready for a good, healthy lunch. It’s also a great reason to spring out of bed in the morning, knowing I get to have a bit of beautiful blueberry indulgence for breakfast. I take it with me to work and wait until my stomach has “woken up” … then I eat it mid-morning. About an hour later, it’s time for our walk. My life has such a beautiful rhythm to it. I feel very, very blessed.

Blueberry Rhubarb Crisp

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 9-16 servings 1x

Print Recipe

Pin Recipe

---

Ingredients

Scale 1x2x3x

For the blueberry rhubarb filling:

• 3 cups chopped fresh rhubarb
• 2 cups blueberries (fresh or frozen)
• 3/4 cup sugar
• 3 – 4 tablespoons quick-cooking tapioca
• 1 1/2 teaspoons good quality vanilla

For the topping:

• 1/3 cup packed brown sugar
• 1/2 cup quick-cooking oatmeal (use gluten free oats if you need to)
• 1/4 cup whole wheat flour (for gluten free, try brown rice flour)
• 1/4 teaspoon salt
• 1/4 teaspoon cinnamon
• 1/4 teaspoon ginger
• 1/4 teaspoon nutmeg
• 1/4 cup cold butter
• Optional: 1/2 cup toasted pecans or walnuts

---

Instructions

1. Preheat oven to 350 degrees.
2. In a medium bowl toss the blueberries, rhubarb, sugar, vanilla and tapioca. Let stand for 15 minutes, tossing at least twice.
3. Pour into a lightly greased square 9×9 or 8×8 baking pan.
4. In another bowl, combine the brown sugar, oats, flour, salt, cinnamon and ginger. Mix well.
5. Cut in the butter until the mixture resembles coarse crumbs. Stir in the nuts (if using).
6. Sprinkle the topping evenly over the rhubarb mixture. Bake for 45 minutes or until the top is golden brown.

---

Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

© Copyright 2017, Sumptuous Spoonfuls. All images & content are copyright protected. I love it when you share, but please do not use my images on your own site/page without prior permission. If you want to publish any of my images, please ask first. Sharing, pinning, and tweeting is always appreciated as long as the shares and pins link back to here for the recipe. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.

This recipe was shared at Full Plate Thursday, What’s for Dinner Sunday, Moonlight & Mason Jars and Hearth & Soul Link Party.