It’s definitely rhubarb season, at least at my garden here in Pennsylvania! This recipe is a 3.0 take on my other crisps; it is super easy to put together and the blueberry fruity flavor is super yummy.
It keeps about 2-3 days depending on humidity. I have a glass baking dish with a plastic lid for keeping things fresh; works great.
Notes; any gf flour blend will do, I use King Arthur blend. I used a bunch of chunky walnuts. I think the walnuts add a nice crunch to the result. But great with no nuts too… I think it would work fine with frozen blueberries. This is smaller version of my fruit crisp recipe; when you don’t have a lot of fruit or want less leftover. You can make the other recipe and just use a mixture of the two fruits; tad more rhubarb in it but it really has a strong blueberry flavor. Delish!
Blueberry Rhubarb Crisp
1 pint fresh blueberries washed
2 cups rhubarb cut into ½ inch bits
1/2 cup sugar
2 Tbsp. tapioca starch (or cornstarch if you chose)
1/4 tsp. cinnamon
1/4 cup gf flour blend
1/2 cup gf oats (not quick ones!)
2 Tbsp. unpacked brown sugar
1/4 tsp. cinnamon
2 Tbsp. butter, cold
1/3 cup walnuts (optional)
Heat oven to 350 degrees. Spray inside of 8×8 glass baking dish; any dish roughly that size will do. In a large mixing bowl dump all the dry ingredients; sugar, starch and cinnamon. Mix a bit; add rhubarb and blueberries, mix well. Dump into baking dish.
Dump all dry ingredients left except nuts into bowl of mixer, blend briefly. Add butter which you have cut up into about 12 or more tiny bits; a few cuts with a knife do it quick. Blend a minute or so until you can’t see the butter. Add nuts. Pour over the fruit. Bake on middle shelf for 28 to 32 minutes; the thicker the layer of fruit is the longer it takes; you want it bubbling and the top lightly browned. Let cool at least 15 or 20 minutes. Great with vanilla ice cream or plain Greek yogurt on top. Or go decadent by pouring a bit of heavy cream into the bowl with your crisp; AMAZING! Store with a tight lid on top. Enjoy!