Blueberry Rhubarb Crisp

My new favorite dessert. Make this before rhubarb season is over!

This was my first experience baking with rhubarb and what a treat! This tart, sweet, gooey, and crumbly experience is one I want to have over and over again. Using fresh, seasonal ingredients makes any meal sweeter.

I cannot wait to be in social mode and make this for friends. Paired with a crisp Cabernet Franc or Sauvignon Blanc, you have a one dish party. Make it and see for yourself!



  • 2 cups blueberries
  • 2 cups fresh rhubarb, sliced
  • 1 1/2 tsp. cinnamon
  • 1/2 tsp. salt
  • 1 1/4 cups sugar
  • 1/2 Tbsp. cornstarch
  • 1/2 cup flour
  • 1/3 cup old fashioned oats
  • 1/3 cup butter
  1. Preheat oven to 350. Place berries and rhubarb in a 6×10 baking dish or iron skillet and toss with cinnamon, salt, 1/2 cup sugar, and cornstarch.
  2. Combine flour, oats, butter, and remaining sugar together in a medium bowl. Incorporate butter with your hands or pastry cutter until mixture has a crumbly texture.
  3. Sprinkle crumble over fruit until covered. Bake for 40-45 minutes. The crisp should be golden and fruit bubbling.
  4. If some of your crisp is absorbed by the fruit during baking , toast additional oats with butter, cinnamon sugar over medium heat and sprinkle on top.
  5. Cool and enjoy!

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