Bluebarb (Blueberry & Rhubarb) Crisp

Okay so I have been MIA again. What else is new? I’m so sorry you guys! I owe you so many recipes, and I promise it is on my list of things to do and I promise to get some more posted this weekend. Please just know that I appreciate you all so much everyday for following along and for requesting recipes. You all truly brighten my day, everyday.

In the meantime I thought I would just do a quick little post, because this Bluebarb Crisp was SO easy to whip up and quite frankly I think you need it in your life this weekend.

Keepin’ this post sweet & simple today 😉 Scroll down for the recipe & I hope you all have a lovely weekend!

Bluebarb (Blueberry & Rhubarb) Crisp

Serves 8-10 people

Things you need…

Filling
2 1/2 cups fresh blueberries
2 1/2 cups rhubarb, chopped
1 tbsp butter
2 tbsp orange juice
1/2 cup brown sugar
1/2 cup granulated sugar
1/2 tsp vanilla
1/2 tsp cinnamon
1/4 tsp cardamom
1/8 tsp nutmeg
5 tbsp cornstarch

Crisp
2/3 cup all purpose flour
3/4 cup rolled oats
1/2 cup brown sugar
6 tbsp butter, chilled & cubed
1/4 tsp cinnamon

How to make…

Filling
Preheat oven to 350F degrees. Butter a 9 or 10 inch pie dish and set aside.

Heat a skillet over medium heat. Add rhubarb with 1 tbsp of butter, 1 tbsp of the orange juice and 1 tbsp of the brown sugar. Cook over medium heat until it’s just starting to get tender – about 5 minutes. Remove from heat and set aside to cool slightly.

In a large bowl, combine blueberries, remaining sugar, orange juice, vanilla, cinnamon, cardamom, nutmeg and cornstarch and stir to combine. Add in cooked rhubarb and mix until everything is evenly coated. Pour filling into buttered pie dish & prepare your crisp.

Crisp
In a medium bowl, whisk together flour, oats, brown sugar, and cinnamon. Add the cold, cubed butter and toss to coat in flour. Using a pastry cutter or your fingers work the butter into the flour mixture, until it is crumbly. Sprinkle the crisp mixture over top of the filling.

Set in the center rack of your oven and bake for 40 -45 minutes or until the crisp is golden brown and the filling is bubbling around the edges.

Remove from oven and allow to cool for at least fifteen minutes before digging in. Serve warm with ice cream or whipped cream. Enjoy!