Blueberry-Rhubarb Crisp

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This recipe is part Betty Crocker, and part panic attack.

For Valentine’s Day, I wanted to make a dessert for Harland using his favorite fruit, blueberries, so I bought a frozen bag of blueberries at the store. The next day, I paged through my Betty Crocker cookbook and found a recipe for apple crisp that said one could substitute blueberres. Perfect!, I thought. The recipe called for 4 cups blueberries, but when I measured my blueberres, I found I only had 2 cups.

That’s where the panic attack came in.

The nearest store is 7 miles away. Like Winnie-The-Pooh, I began to think, think, think.  Then I noticed the recipe also said one could substitute rhubarb too. I began to dig around my freezer and, AHA!, found a bag of frozen rhubarb, 2 cups worth. And the culinary genius of Blueberries and Rhubarb was born.

I planned it all along…..uh huh.

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  • 2 cups blueberries (fresh or frozen and thawed and drained)
  • 2 cups rhubarb, sliced (fresh or frozen and thawed)
  • 3/4 cup packed brown sugar
  • 1/2 cup all -purpose flour
  • 1/2 quick cooking or old-fashioned oats
  • 6 tablespoons butter, softened
  • 3/4 teaspoon ground cinnamon
  • 3/4 teaspoon ground nutmeg

Preaheat oven to 375 degrees.

Grease square pan, 8 X 8 X 2 inches.

Arrange fruit evenly in pan. In a medium mixing bowl, mix brown sugar,





and nutmeg

together. Sprinkle over fruit.

Bake 30 minutes or until top is golden brown.

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5 comments to Blueberry-Rhubarb Crisp

  • This would taste good for dessert tonight…too bad it would be cold by the time I’d get the whole way to Kansas! 🙂

  • Louise S

    Mmmmm, I’ll bet you had a happy husband when you dished that up. I love Valentine’s Day. Do you want to share what he got for you? 🙂

    • Suzanne

      🙂 He sent me roses at work along with a teddy bear and small box of chocolates, and when I got home, there was a card and another large box of chocolates. 🙂

  • Glenda

    I’ve never made strawberry-rhubarb pie before but my son in law wanted one for his birthday so I started with your crust and then used thawed frozen rhubarb and thawed frozen strawberries sliced. It called for a quarter teaspoon of nutmeg which is common in many of these tart fruit recipes. I didn’t get to try it but my son in law said it was very good!

  • Now we’re talkin’ baby! That is like the ultimate farmhouse dessert..some comforting and homey! I love it! As soon as rhubarb becomes available at the farmers market…I am all over this! I am going to pin it on my Pinterest account so’s I don’t forget to make it! Man I can’t wait…why is it so fun to buy fresh rhubarb? LOL!

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