Short And Sweet. Blueberry Rhubarb Crisp.

Q: There are 2 cowboys in the kitchen. Which one is the real cowboy?

A: The one on the range.

This easy Crisp is worth making just for the fantastic oat crumb topping. The combination of blueberry and rhubarb was unexpected, but very good indeed.

Blueberry Rhubarb Crisp


2-1/2 cups diced fresh or frozen rhubarb, thawed (Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.)
1/3 cup sugar
2 tablespoons all-purpose flour
1 can (21 ounces) blueberry pie filling

Ingredients for topping:

3/4 cup flour
3/4 cup old-fashioned oats
1/3 cup packed brown sugar
3/4 teaspoon ground cinnamon
1/2 cup cold butter, cubed


1. In a 2 quart microwave-safe dish, combine the rhubarb, sugar and flour. Cover and microwave on high for 3 minutes; stir. Add pie filling.

2. In a small bowl, combine the flour, oats, brown sugar and cinnamon. Cut in butter until mixture is crumbly; sprinkle over fruit. Cover and cook 4-5 minutes longer or until bubbly and rhubarb is tender. Serve warm with ice cream, if you like.

Serves 6

Recipe from Simple & Delicious Magazine

Time for a short song.
Birds Fled From Me-Staring At The Sea

And a sweet song.
The Stills-Still In Love Song

Check out Birds Fled From Me on Myspace and her Tumblr site, where you can link to buy the music.

Learn more about The Stills on their Website. You can buy the music here.


About I Sing In The Kitchen

Music obsessed cooking freak whipping up fab food one song at at time.
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1 Response to Short And Sweet. Blueberry Rhubarb Crisp.

  1. Carole says:

    Lovely. Thanks for linking it in. Cheers

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