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Blueberry Rhubarb Crisp

The perfect blend of summer's best: sweet blueberries and tart rhubarb! Top this crisp with your favourite vanilla ice cream or a dollop of fresh whipped cream. This recipe serves 6-8 people.

Course Dessert
Cuisine Canadian
Keyword blueberry, crisp, rhubarb
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 people
Author Naomi

Ingredients

  • 2-1/4 cups rhubarb chopped
  • 3 Tbsp water
  • 2 cups blueberries
  • 1/2 cup packed brown sugar
  • 1 teaspoon ground cinnamon optional
  • 1 Tbsp lemon juice
  • 5 Tbsp cornstarch mixed with 5 Tbsp water

Topping:

  • 1 cup oats
  • 1/4 cup sugar
  • 1/4 cup butter
  • 1/2 tsp cinnamon
  • Whipped cream or vanilla ice cream (to serve; optional)

Instructions

  1. Preheat the oven to 350° Fahrenheit, and lightly grease an 8"x8" square glass baking dish.

  2. In a medium, heavy bottomed saucepan, cook the rhubarb with 3 Tbsp. water until soft, about 3-5 minutes. Add the fresh blueberries, brown sugar, cinnamon, and lemon juice. Cook until hot and bubbly, stirring frequently.

  3. In a small bowl, combine the cornstarch and water, and mix until smooth. Slowly pour the cornstarch mixture into the cooked fruit, stirring constantly, until well combined; cook until thick and dark. Remove from heat, and pour the filling into your prepared baking dish.
  4. In a medium sized mixing bowl, combine the topping ingredients and mix with your hands until the butter is well incorporated, and the mixture is crumbly. Crumble in an even layer over top of the fruit mixture.

  5. Bake uncovered for 20-25 minutes or until the filling is bubbly and the topping looks golden brown. Cool for 10 minutes before serving to allow the fruit filling to set slightly. Top individual servings with ice cream or whipped cream, if desired.