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.
There’s nothing better than the sweet smells of a freshly baked, bubbly crisp wafting through the house.
This blueberry rhubarb crisp is the perfect combination of sweet and tart, crispy and crunchy.
You normally see rhubarb paired with strawberries (for good reason,) but it is just as divine when coupled with blueberries as well!
In fact, if you’ve been following me for a while you’ll know I LOVE rhubarb.
In the past few years, I have posted so many delicious rhubarb recipes including my Streusel Topped Rhubarb Muffins, Homemade Strawberry Rhubarb Pie, and my Strawberry Rhubarb Margarita.
Trust me, your friends and family will dig in and devour this blueberry rhubarb crisp.
Table of Contents
Ingredients for blueberry rhubarb crisp
For topping:
- Quick or old-fashioned oats – This will give us a chewy, crunchy topping.
- Brown sugar – Brown sugar has a deep molasses flavor.
- All-purpose flour – To help the topping come together.
- Unsalted butter – This is our fat of choice that will add flavor and help the topping get nice and crumbly.
- Baking powder – This will ensure the topping is light in texture.
For the filling:
- Fresh blueberries – Fresh is best here, but frozen is an acceptable substitute as well.
- Fresh rhubarb – I have seen frozen rhubarb at some gourmet grocery stores, but try to get fresh when it’s in season.
- Brown sugar – Brown sugar has a deep molasses flavor.
- All-purpose flour – Used here in the filling, it will help thicken the juices from the fruit.
- Vanilla bean paste – Vanilla bean paste is a super concentrated vanilla product. You could substitute vanilla extract.
- Lemon – Lemon will give us a bright, citrusy flavor.
What is rhubarb?
Rhubarb is such a delicious, underrated fruit!
It has the crunchy texture of celery, with the acidic and tart flavor characteristics of a green apple.
Rhubarb season is usually in-season from April-July, but I have seen frozen rhubarb in the freezer section of gourmet grocery stores.
Making this gluten-free
It’s super easy to make this dish gluten-free.
Uncontaminated oats are gluten-free. Be sure to read the package to make sure it was made in a gluten-free facility.
Instead of using regular all-purpose flour in the filling, you could easily substitute it with either tapioca starch or cornstarch (both easily found in the baking aisles of most major grocery stores).
For the topping, you could substitute the all-purpose flour with your favorite gluten-free alternative flour.
Topping options
I love topping this blueberry rhubarb crisp with fresh (or canned) whipped cream.
But feel free to serve it up with a scoop of your favorite vanilla ice cream, or even serve it up as a brunch option on top of some Greek yogurt!
Storage and leftovers
This crisp can be stored, and covered, in the refrigerator for up to 3 days.
You can eat it cold from the refrigerator or warm it for 30 seconds in the microwave.
More rhubarb recipes
- Need a great brunch option? Try my Buckwheat Crepes with Strawberry Rhubarb Compote.
- Want something traditional? Try my Homemade Strawberry Rhubarb Pie.
- Craving an adult beverage? Try my Strawberry Rhubarb Margarita.
- Love all things cake? Try my Strawberry Rhubarb Coffee Cake.
Blueberry Rhubarb Crisp
Ingredients
For topping:
- 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
For filling:
- 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
Instructions
For topping:
- Add all ingredients to a mixing bowl and mix together until crumbly and the butter is evenly distributed.
- Set aside.
For filling:
- Preheat the oven to 425 degrees F and spray an 8×8 baking dish with non-stick spray.
- Mix all filling ingredients 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 minutes or until you see the juice from the berries bubbling up over the sides.
- Serve warm or at room temperature.