Name: "Bluebarb" Blueberry Rhubarb Crisp recipe
Ingredients: ¼ cup brown sugar;¼ cup white sugar;¼ cup oats;1 teaspoon all-purpose flour;1 pinch ground cinnamon;1 cup chopped rhubarb;1 cup blueberries;½ cup all-purpose flour;⅓ cup oats;1 pinch ground cinnamon;1 pinch ground nutmeg;½ cup melted butter, divided

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Ingredients

¼ cup brown sugar ¼ cup white sugar ¼ cup oats 1 teaspoon all-purpose flour 1 pinch ground cinnamon 1 cup chopped rhubarb 1 cup blueberries ½ cup all-purpose flour ⅓ cup oats 1 pinch ground cinnamon 1 pinch ground nutmeg ½ cup melted butter, divided

Nutrition Info

291.8 calories carbohydrate: 35.7 g cholesterol: 40.7 mg fat: 16.1 g fiber: 2.2 g protein: 2.7 g saturatedFat: 9.9 g servingSize: - sodium: 113.3 mg sugar: 20 g transFat: : - unsaturatedFat: : -

Directions

Preheat oven to 350 degrees F (175 degrees C).
Whisk brown sugar, white sugar, 1/4 cup oats, 1 teaspoon flour, and a pinch of cinnamon together in a bowl. Add rhubarb and blueberries, stir to coat. Pour mixture into a small baking dish.
Stir 1/2 cup flour, 1/3 cup oats, cinnamon, and nutmeg together in a bowl, add enough butter to create a crumbly topping, about 1/2 of the butter. Sprinkle crumbly topping over rhubarb mixture, and drizzle remaining butter over the top.
Bake in the preheated oven until golden and bubbling, 20 to 30 minutes. Cool for 5 minutes before serving.

Recipe Yield

6 servings

Recipe Note

I created this dessert because I still had tons of rhubarb hanging around in my freezer and I was sick of the go-to strawberry/rhubarb combination. It turned out amazingly! The tart taste of rhubarb is, not surprisingly, complemented by blueberry. Delicious with a scoop of vanilla ice cream.

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\"Bluebarb\" Blueberry Rhubarb Crisp recipe