Do you need to reheat blueberry-rhubarb crisp?
Crisps are delicious hot, cold or in between. If you wish to reheat this dessert, doing so in a 350° oven will help add crunch back to the oat topping, which can be a nice touch (heating the crisp in a microwave will not have the same effect).
Blueberry-Rhubarb Crisp Tips
Is it better to use fresh or frozen rhubarb for blueberry-rhubarb crisp?
Fresh rhubarb is ideal for this rhubarb-blueberry crumble recipe, as frozen rhubarb releases more water when heated. To counteract this, if using frozen rhubarb, measure the fruit while it’s still frozen, then thaw it completely in a colander, allowing it to drain while it defrosts—no need to press the liquid out. If you have a rhubarb plant and want to save some of the stalks for future use, learning how to freeze rhubarb is a good idea.
How should you serve blueberry-rhubarb crisp?
A rhubarb-blueberry crisp is delightful on its own, but you can never go wrong serving it with a dollop of whipped cream or a scoop of store-bought or homemade vanilla ice cream. Other ice cream flavors could fit the bill too. If you want to get wild, top the crisp with blueberry ice cream, rhubarb crumble ice cream or both!
Ingredients
6 cups fresh or frozen unsweetened blueberries
4 cups diced fresh or frozen rhubarb
1 cup sugar
1/4 cup all-purpose flour
topping:
1 cup quick-cooking oats
1 cup packed brown sugar
1/2 cup all-purpose flour
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 cup cold butter
Whipped cream, optional
Directions
1
Preheat oven to 350°. In a large bowl, combine blueberries, rhubarb, sugar and flour. Transfer to a greased 13×9-in. baking dish.
2
For topping, in a large bowl, combine oats, brown sugar, flour, nutmeg and cinnamon; cut in butter until crumbly. Sprinkle over fruit mixture.
3
Bake 45-55 minutes or until the fruit is bubbly and topping is golden brown. Let cool 10 minutes. Serve warm; dollop with whipped cream if desired.
Nutrition Facts
1 each: 305 calories, 8g fat (5g saturated fat), 20mg cholesterol, 64mg sodium, 58g carbohydrate (42g sugars, 3g fiber), 3g protein.
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