Waltz into spring with this sweet and tart rhubarb and blueberry crisp. A crunchy spiced topping and a generous scoop of ice cream make this crisp ready for all your springtime evenings.
Early spring at the market means lots of hearty vegetables and maybe a few unfamiliar sights – like rhubarb.
I’ve been eyeing up all the beautiful rhubarb desserts on Instagram and when I saw them at the Flaim Farms stand at the Collingswood Farmers Market, I immediately bought 2 pounds. When I got home, I found myself reading this article, “What the heck is rhubarb – and what do you do with it?” because, well, I was clueless.
Here’s what I learned about rhubarb:
- The leaves of rhubarb are toxic, don’t eat them!
- When I bought them, the leaves were already removed!
- Rhubarb is quite bitter, so a sweet fruit counterpart is common, as well as a hefty amount of sugar. Most recipes will combine rhubarb with strawberries, I went the blueberry route instead.
- Rhubarb has a stringy-ness on the exterior like celery. No need to strip it or pull it off, it gets soft when it cooks!
- Most of all, rhubarb is a delicious and distinct flavor that I now can’t get enough of.
I made a double batch of the crisp topping last time because it’s become my newest obsession. It’s easy, quick, and oh-so-satisfying. I want to put this spiced crisp topping on everything I have in my freezer from last summer: blueberries, strawberries, peaches, cardboard… just kidding. I wanted to see if you were paying attention.
For the best possible crisp experience, enjoy it warm with a large scoop of vanilla bean ice cream.
Rhubarb and Blueberry Crisp
- 1 pound rhubarb stalks sliced 1/2″ thick (about 3 cups)
- 3/4 cup sugar
- 1 cup frozen blueberries
- 3 tablespoons cornstarch
- 3 teaspoons lemon juice
- 1 teaspoon vanilla extract
- 3/4 cup brown sugar
- 3/4 cup all-purpose flour
- 3/4 cup old fashioned oats
- 1 teaspoon cinnamon
- 1/4 teaspoon cloves
- 1/2 teaspoon kosher salt
- 2 tablespoons canola oil
- 1/4 cup unsalted butter softened
- Preheat oven to 375° F.
- In a medium bowl, toss the rhubarb with the sugar and let stand for 15 minutes, stirring occasionally. While the rhubarb stands, make the topping.
- In a medium bowl, stir together brown sugar, flour, oats, cinnamon, cloves, and salt. Add the butter and oil and mix using your hands to gently squeeze the ingredients together until combined and crumbly, with some large pieces remaining. Set topping aside.
- Using a large slotted spoon or spider, transfer the rhubarb to a large bowl and discard any juice. Add the blueberries, cornstarch, lemon juice, and vanilla and stir well. Transfer to a 9″ round or square baking dish.
- Sprinkle the topping evenly over the filling, leaving a one-inch border around the sides. Bake for 25 minutes.
- Reduce oven temperature to 325° and continue baking for another 30 to 35 minutes, or until the fruit filling is thick and bubbling.
- Let the crisp rest for about 20 minutes before serving.