Blueberry Rhubarb Crumble

Prep Time

10-15 minutes

Prep Notes

The tartness of the rhubarb and the sweetness of the blueberries make this a match made in heaven.  The sweetness of the  blueberries 

requires less sugar than in a normal rhubarb crisp.  Enjoy!

Cooking Time

60 minutes


6 servings


3 cups fresh blueberries

2 cups fresh rhubarb

1½ cups rolled oats

2/3 cup either organic brown sugar or Sucanat (we like half of each).

½ cup whole -wheat pastry flour

6 T. earth balance or organic butter

½ cup evaporated cane juice

2 T. whole-wheat pastry flour

Serve with vanilla frozen yogurt


For crust, in a large mixing bowl, combine the oats, brown sugar/Sucanat, and ½ cup whole-wheat pastry flour.  With a pastry cutter or fork cut in Earth Balance or butteri nto oat mixture until it resembles coarse crumbs.  Reserve 2/3 cup of crumb mixture for the topping.  Pat remaining crumb mixture into bottom  of a greased (with organic butter) 8x8"  or 11x7 “baking pan. Bake in a 350 oven for 10-15 minutes. 

Meanwhile, for filling, in a large mixing bowl, combine the blueberries and the rhubarb.  Add the evaporated cane juice and 2 T. flour. Toss to coat well.  Spoon the fruit on top of the baked crust. Sprinkle reserved oat mixture on top to the fruit.

Bake in a 350 oven for 45-50 minutes or until golden.  Serve warm with vanilla frozen yogurt.


Instead of frozen vanilla yogurt, I like a little dollop of Siggis Vanilla Yogurt;  less sugar and just the perfect tartness!