Rhubarb Blueberry Crumble Recipe

A Great Rhubarb Dessert Idea

This Rhubarb Blueberry Crumble Recipe makes a healthy rhubarb dessert idea!

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I made this crumble for my family yesterday, and served it cooled, topped with a scoop of vanilla ice cream.

It was tart/sweet ... and so yummy!

A grand finale to any dinner menu!

Blueberry Rhubarb Crumble Dessert IdeaScrumptius Rhubarb Blueberry Crumble


Note - if you are using frozen rhubarb, discard any liquid and, if possible, use when only partially thawed.

If you are using frozen blueberries, do not defrost prior to using the berries.


3/4 cup rolled oats or quick cooking oats
3 tbsps. wheat germ (optional)
3 1/2 tbsps. all-purpose flour
1/4 cup brown sugar, packed
2 tbsps. chopped pecans
3/4 tsp. cinnamon
1/4 soft margarine


2 1/2 cups chopped rhubarb (fresh or frozen rhubarb)
2 1/2 cups blueberries (fresh or frozen)
1 cup brown sugar, lightly packed
1/2 tsp. cinnamon
3 tbsps. corn starch 

How to Make Rhubarb Blueberry Crumble Recipe



In a bowl, combine the oatmeal, wheat germ, flour, brown sugar, pecans and the cinnamon and mix well (with a fork) to combine.

Work in the margarine with a fork, until the margarine is well distributed and mixture is crumbly.


In a bowl, combine the rhubarb and the blueberries.

Stir together the brown sugar, cinnamon and the cornstarch.

Sprinkle over the fruit and toss well.

Spoon into a lightly greased 8" x 8" baking dish.

Sprinkle the topping mixture evenly over the fruit, and pat down lightly.

Bake at 350° F for 40 to 45 minutes or until topping is golden brown.

Serve warm or cold with whipped cream or ice cream.

Serves 6 to 8.

Enjoy this yummy rhubarb crumble!

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