This blueberry rhubarb crisp is the perfect way to celebrate the bounty of summer. Sweet blueberries paired with tart rhubarb and topped with a crunchy rolled oat topping. It’s delicious eaten warm and even better when topped with ice cream or whipped cream.
Well, I guess summer has officially started. I’m actually really looking forward to the heat this year because this winter was the worse and I want to just sit in the sun and fall asleep. Ok, not really because I’ll burn to a crisp BUT in theory, I would like to do that. Also, In about a month when it’s 100 degrees for the 4th day straight, I will deny I ever wrote this.
Currently, my dad is visiting and we have TONS of jobs we’re going to be working on together. I’m building an under the window shelf for my cacti and succulents, building a real pantry in our stairway down to the basement, reseasoning all my cast iron pans and hopefully putting all the hooks in the ceiling so I can hang up my plants and my macrame hangers. I can’t wait to make my house look like the 1970’s.
I’m still obsessed with my plants FYI. I just got another plant on Friday and I’m so freaking excited. It’s a monstera deliciosa and she is beautiful. I’m hoping I can keep her happy because she has been on my plant wish list for awhile. Also, it makes me feel basic AF that I finally own of these. It’s like the Starbucks drinking, ugg and legging wearing college girl of the plant world.
Well, since this is not a plant blog (but I’m thinking about sharing more about my plant so buckle up it’s about to get real green around here!) I guess I should start talking about this amazing blueberry rhubarb crisp. Not only is it delicious but it’s the perfect balance of sweet and tart.
Instinctually I want to pair rhubarb with strawberry but I had so many blueberries in my fridge that I went a completely different route. I mean, it’s not like I reinvented the wheel or anything but I think I love this combo even better than strawberries. And because I’m super predictable I threw in some vanilla bean paste because it’s the best.
For the topping, I went straight up classic by using old-fashioned oats but I think if you threw in some almonds that would be an awesome addition. I really wanted to do this but I was all out of almonds. Total baking fail on my part.
I ate the majority of this blueberry rhubarb crisp plain but I also topped it with some whipped cream and it was crazy good. If I’m being totally honest I added the whipped cream because I felt like it made the dish more well rounded since I was shoveling it into my mouth before 9 am.
Yeah, that’s right. I eat dessert for breakfast. I’m an adult. I’m allowed.
Well, actually if my nutrition coach is reading this I’m not allowed but I did totally account for the macros so we’re all good.
Looking for more ways to use up rhubarb? Try my Homemade Strawberry Rhubarb Pie, Strawberry Rhubarb Margarita, Buckwheat Crepes with Strawberry Rhubarb Compote, Strawberry Rhubarb Coffee Cake, or my Strawberry Rhubarb Crisp
Blueberry Rhubarb Crisp
This blueberry rhubarb crisp is the perfect way to celebrate the bounty of summer. Sweet blueberries paired with tart rhubarb and topped with a crunchy rolled oat topping. It's delicious eaten warm and even better when topped with ice cream or whipped cream.
Yield: 8x8 pan
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
- 1/2 cup quick or old-fashioned oats
- 1/3 cup dark brown sugar
- 1/4 cup all-purpose flour
- 4 tablespoons unsalted butter, room temperature
- 1/2 teaspoon baking powder
- Pinch kosher salt
- 4 cups fresh blueberries
- 2 cups 1/2 inch diced fresh rhubarb
- 1/2 cup dark brown sugar
- 2 tablespoons all-purpose flour
- 2 teaspoons vanilla bean paste
- 1 lemon, zested
Add all ingredients to a mixing bowl and mix together until crumbly and the butter is evenly distributed. Set aside.
Preheat oven to 425 degrees and spray an 8x8 baking dish with non-stick spray.
Mix all together and add to the prepared baking dish.
Top with oat topping and bake for about 20-25 minutes or until you notice the topping of the crisp getting brown, cover with foil and bake for another 10 minute or until you see the juice from the berries bubbling up over the sides.
Serve warm or room temperature.
Note: You can use less sugar in the filling if you're fruit is on the sweeter side. Also, please note that the reason you cover the crisp with foil is so the fruit can continue to cook but the topping doesn't burn. If the crisp topping does not look burnt you can leave it uncovered.