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Rhubarb Blueberry Crisp

Total Time

Prep: 15 min. Bake: 1 hour

Makes

4-6 servings

Although butter and sugar were scarce during World War II, my mom would save her rations to make this tasty treat using wild blueberries and homegrown rhubarb.

Ingredients

  • 3 cups chopped fresh or frozen rhubarb
  • 2 cups fresh or frozen blueberries
  • 1/2 cup sugar
  • 2 tablespoons all-purpose flour
  • TOPPING:
  • 1/2 cup packed brown sugar
  • 1/3 cup all-purpose flour
  • 1/4 cup cold butter
  • 1/2 cup slivered almonds, toasted

Directions

  1. In a large bowl, toss rhubarb and blueberries with sugar and flour. Transfer to a greased 2-qt. baking dish.
  2. In a small bowl, combine brown sugar and flour; cut in butter until mixture resembles coarse crumbs. Stir in almonds. Sprinkle over fruit.
  3. Bake at 350° for 1 hour or until bubbly. Serve warm.
Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out. If using frozen blueberries, do not thaw.

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