Rhubarb Blueberry Crisp
A great twist on a classic dish, this is the perfect mix of sweet and tart. Whether you are making this for an event or for your family at home, this treat is sure to please!
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1
192
Calories
2g
Protein
34g
Carbs
6g
Fat
3g
Fiber
20g
Sugar
7mg
Sodium
Saturated Fat 3 g · Cholesterol 14 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
packed brown sugar
1/4 cup
all-purpose flour
1/2 cup
old fashioned rolled oats
1/2 cup
unsalted butter
1/4 cup · melted
chopped rhubarb
3 cups
blueberries
3 cups
cornstarch
2 tablespoons
sugar
1/4 cup
100% fruit juice (any type)
1 cup
vanilla
1 teaspoon
Instructions
- 1
Wash hands with soap and water.
- 2
Preheat oven to 350 °F.
- 3
In a medium bowl, stir together brown sugar, flour and oats.
- 4
Stir in the butter and set aside.
- 5
Spread the rhubarb and blueberries in an 8x8 inch baking dish and set aside.
- 6
In a medium saucepan, mix cornstarch and sugar and stir in the juice. Cook over medium heat, stirring all the time, until the mixture has thickened. Turn off the heat.
- 7
Stir in vanilla and pour the mixture over the rhubarb and blueberries.
- 8
Crumble oat mixture on top of the fruit.
- 9
Bake for 45 minutes or until topping is browned and fruit is bubbling at edges. Serve warm or cold.
Notes
- •Try strawberries instead of blueberries.
- •Try apple, orange, or cranberry blend 100% fruit juice.
Source: USDA MyPlate Kitchen · Food Hero Oregon State University Cooperative Extension Service
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