Monday, June 2, 2014

Rhubberry Crisp

Rhubarb is at it's best right now so why not make this delicious dessert for tonight's supper?
Rhubarb and Blueberries make a fabulous flavour combination.
Serve it hot from the oven or cold; plain or with ice cream or whipped cream.  
The choice is yours.

  • 1 1/2 cups chopped fresh or frozen rhubarb
  • 1 1/2 cups fresh or frozen blueberries
  • 2/3 cup flour
  • 2/3 cup brown sugar
  • 2/3 cup oatmeal
  • 1/2 cup cold butter or margarine, grated
  • dash of salt
  1. Place fresh or frozen rhubarb and blueberries in a 9x9" glass pan. (rhubarb will darken an aluminum pan)  If using frozen fruit, do not thaw first.
  2. Mix flour, brown sugar, oatmeal and salt in a mixing bowl.
  3. Add grated butter and mix well.
  4. Sprinkle over fruit.
  5. Bake in preheated 350ยบ F oven for about 20-30 minutes or until fruit begins to bubble and topping is browned.
  6. Serve hot or cold, with ice cream or whipped cream.
  7. Serves makes 6-9 servings.


  1. We live in Western NY and in a climate perfect for growing this fruit but we cannot find it anywhere. I grew up in Western Penna and my Grandma and Mom cooked tons of it and it grew in the back yard like a weed....howbeit delicious weed! I will keep looking though.

    1. Joyce, you can buy rhubarb seed and start your own. That's what I did. It takes a few years till they are ready to pick but mine have done well.

  2. Oh Bev - it's Rhubarb season over here too!! Love it. Your recipe sounds delicious.

  3. I made this for my family last evening. I happened to have strawberries on hand that were starting to over-ripen, so I diced those and used them in place of the blueberries. This was a fantastic dessert, my family loved it. There was still a bit of tartness to the rhubarb, which we appreciated very much. ~Cindy in Iowa, USA