I created this dessert because I still had tons of rhubarb hanging around in my freezer and I was sick of the go-to strawberry/rhubarb combination. It turned out amazingly! The tart taste of rhubarb is, not surprisingly, complemented by blueberry. Delicious with a scoop of vanilla ice cream.

Chloe

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Recipe Summary

prep:
15 mins
cook:
20 mins
additional:
5 mins
total:
40 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Filling:
Topping:

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Whisk brown sugar, white sugar, 1/4 cup oats, 1 teaspoon flour, and a pinch of cinnamon together in a bowl. Add rhubarb and blueberries; stir to coat. Pour mixture into a small baking dish.

  • Stir 1/2 cup flour, 1/3 cup oats, cinnamon, and nutmeg together in a bowl; add enough butter to create a crumbly topping, about 1/2 of the butter. Sprinkle crumbly topping over rhubarb mixture, and drizzle remaining butter over the top.

  • Bake in the preheated oven until golden and bubbling, 20 to 30 minutes. Cool for 5 minutes before serving.

Nutrition Facts

292 calories; protein 2.7g 5% DV; carbohydrates 35.7g 12% DV; fat 16.1g 25% DV; cholesterol 40.7mg 14% DV; sodium 113.3mg 5% DV. Full Nutrition

Reviews (14)

Read More Reviews

Most helpful positive review

Rating: 4 stars
06/25/2016
I made a double batch because I wanted more fruit. I like that oats instead of flour are mixed in the fruit to absorb moisture. I added 1 Tbs of fresh mint, because I have it in the garden, and it added a great zip of flavor! I also added 1/4 tsp of cinnamon. I used a different crisp topping than this recipe outlined, because I wanted something with more oats and less flour. 3/4 C oats, 1/2 C flour, 1/2 melted butter (just because it is easier), 1/2 c brown sugar, 1/4 tsp cinnamon. I will absolutely make this again. Baked in 8 x 8 pan. Read More
(8)
15 Ratings
  • 5 star values: 10
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
06/25/2016
I made a double batch because I wanted more fruit. I like that oats instead of flour are mixed in the fruit to absorb moisture. I added 1 Tbs of fresh mint, because I have it in the garden, and it added a great zip of flavor! I also added 1/4 tsp of cinnamon. I used a different crisp topping than this recipe outlined, because I wanted something with more oats and less flour. 3/4 C oats, 1/2 C flour, 1/2 melted butter (just because it is easier), 1/2 c brown sugar, 1/4 tsp cinnamon. I will absolutely make this again. Baked in 8 x 8 pan. Read More
(8)
Rating: 4 stars
09/04/2015
I doubled the recipe and baked in a 9x13 pan and added 10 minutes to the baking time. I used saskatoons (service berries) instead of blueberries because that's what I had. It wasn't quite as crispy on the top as I would have preferred. I probably could have baked it longer. Since the recipe doesn't state an actual pan size I guessed when sizing up so then I wasn't sure how long to bake it. It was a little thin in the pan. Maybe less butter poured over would have helped it to crisp? Flavour balance was good. I liked that it didn't have ridiculous amounts of sugar unlike similar recipes. Read More
(4)
Rating: 4 stars
07/09/2016
This was delicious but it had no volume! It came out so flat in the pan. Please for anyone who is trying this dish at least double the recipe. Read More
(3)
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Rating: 5 stars
10/17/2016
Delicious! I quadrupled the fruit filling part and doubled the topping. Baked in 8.5x11 pan. Read More
(2)
Rating: 5 stars
06/24/2017
Wonderful recipe! The family loved it! I quadrupled the recipe, and it fit my glass 9x13 pan perfectly. There was a lot of juice in the bottom of the pan, so I'll probably put half of the crumble mixture under the blueberries and rhubarb next time. Read More
(2)
Rating: 5 stars
10/03/2017
Such a delicious twist on always seeing rhubarb with strawberries. I added 2 cups of blueberries and also doubled the topping as I love lots of crumble. My husband took it to work for a pot luck and had rave reviews. Good thing he brought me a little bit home so I could try it as well. I will for sure make this again. Read More
(2)
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Rating: 5 stars
07/23/2020
This is delicious! Everyone liked it. I would give it more stars if I could. I wanted to increase the volume so I doubled the fruit. For the topping I increased oats to 1 cup and added 1/2 cup brown sugar and cut the butter in cold. Cooked in a 8x8 pan for 30 min. Served warm with butter pecan ice cream. Just wonderful! Thanks for sharing! Read More
(1)
Rating: 5 stars
05/25/2020
Delicious. Easy. Add walnuts to the topping! Read More
(1)
Rating: 5 stars
01/14/2017
Perfect. I used slightly less sugar. Read More