Blueberry-Rhubarb Crisp
A relative of summertime strawberry-rhubarb desserts, this blueberry-rhubarb bluebarb crisp takes advantage of two of New England’s finest crops.
Blueberry-Rhubarb “Bluebarb” Crisp
Photo Credit : Katherine KeenanFans of the quintessential spring combination of strawberry and rhubarb will love this recipe for blueberry-rhubarb or “bluebarb” crisp. Like strawberry and rhubarb, blueberry and rhubarb make for a stellar combination since the sweetness of the blueberries and the tartness of the rhubarb balance each other out. Many pair this spring stalk with strawberries since both tend to be in season at the same time, but since frozen wild Maine blueberries can be found in most grocery stores, this recipe helps take advantage of the earlier end of rhubarb season before strawberries are readily available. Don’t defrost the blueberries before making this recipe — since rhubarb cooks slower than the blueberries the cooking times will even out thanks to the frozen fruit.
Yield:
8For the Crisp
Ingredients
2 cups chopped rhubarb
2 cups frozen blueberries
1 tbsp. flour
1/2 cup brown sugar
1/4 tsp. salt
1/2 tsp. cinnamon
1/4 cup melted butter
Instructions
Preheat oven to 375 degrees Fahrenheit and set a rack to the middle position. In a large bowl, toss together the chopped rhubarb, frozen blueberries, flour, brown sugar, cinnamon, and melted butter. Pour berry mixture into a 9×13 baking pan.
Oatmeal Crumble Topping
Ingredients
3/4 cup flour
1/2 cup oats
1/2 tsp. cinnamon
1/3 cup brown sugar
1/4 chopped walnuts (optional)
1/4 tsp. salt
1/4 cup melted butter
Instructions
Mix together the flour, oats, cinnamon, brown sugar, chopped walnuts, and salt. Mix in the melted butter until small clumps form, then sprinkle the oat mixture on top of the berry mixture. Bake until browned and bubbling, 25 to 30 minutes. Let cool for 5 minutes before serving topped with whipped cream or vanilla ice cream
Katherine Keenan
As the Associate Digital Editor for Yankee Magazine, Katherine writes and edits content for NewEngland.com, manages the New England Today newsletter, and promotes Yankee Magazine on social media channels. A graduate of Smith College, Katherine grew up in the White Mountains of New Hampshire and currently lives in Maine.
More by Katherine Keenan