Bluebarb Blueberry Rhubarb Crisp Recipes

BLUEBERRY RHUBARB CRISP

Steps:

• Make topping: In large bowl, combine flour, oats, sugar. With fork mix in butter to make a crumbly mixture.
• In lightly greased 8x8x2 dish, combine all filling ingredients. Add 1/4 cup water; stir to mix.
• Sprinkle topping over mixture.
• Bake at 350°F for 30 minutes.

BLUEBERRY-RHUBARB CRUMBLE

Steps:

• Preheat oven to 350°. In a large bowl, combine blueberries, rhubarb, sugar and flour. Transfer to a greased 13x9-in. baking dish., For topping, in a large bowl, combine oats, brown sugar, flour, nutmeg and cinnamon; cut in butter until crumbly. Sprinkle over fruit mixture., 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.

BLUEBERRY RHUBARB CRISP WITH PISTACHIO CRUST

Steps:

• If berries are frozen, slightly thaw. In a bowl, stir together sugar and flour. Add fruit to sugar mixture, tosing well and spread mixture into baking dish.
• Preheat oven to 375.
• Topping:
• Coarsely chop pistachios. In a bowl, mix the flour and sugars. Cut the butter into cubes with your fingers or a pastry blender, blending the flour mixture until it resembles coarse meal. Add pistachios and toss well.
• Squeeze a handful of topping together and coarsely crumble in chunks over filling. Squeeze and evenly crumble remaining topping over filling in same manner.
• Bake crisp in oven until filling is bubbling and topping is crisp and golden, about 50 minutes. (can be done in advance).
• Just before serving, heat crisp in 300 oven for 20 - 30 minutes until just warm. Serve with ice cream or frozen yogurt.
• Note: When measuring out the fruit. I just add the blueberries and enough rhubarb to the baking dish, taking in to allowance the shrinkage of cooking. If no rhubarb is available, just use all blueberries.