Total Time
50mins
Prep 15 mins
Cook 35 mins

This recipe tastes so good I almost didn't post it! Blueberries and rhubarb taste so yummy together. Easy and delicious... enjoy!

Ingredients Nutrition

Directions

  1. Preheat oven to 350.
  2. Thoroughly mix sugar and cornstarch in the bottom of a large pot.
  3. Add rhubarb, blueberries, apple juice, lemon juice and butter to pot.
  4. Stir to combine with sugar and cornstarch.
  5. Continue to stir and cook over medium heat until thick and glossy.
  6. Transfer to pie pan. Top with crumble.
  7. Bake for 30 - 35 minutes.
  8. Enjoy with vanilla ice cream -- yummy!
Most Helpful

4 5

This didn't quite work for me; although everyone raved about the taste, it was pretty much crumble soup. I made it for one of our Easter desserts and used gluten-free flour for the topping since one of our guests has a gluten allergy. I used a little over 3 cups rhubarb with frozen blueberries in an 8x8 baking dish. When I put the filling in the dish to bake it was thick but during the baking it thinned into soup. I would like to try again with fresh blueberries thinking that the frozen berries released too much juice (I had the same problem trying to make a pie with frozen blueberries once). I am glad I tried this since it tasted so good - our guest with the gluten allergy had three helpings! LOL Thanks for sharing!

5 5

This is a wonderful dessert! I made this primarily for my husband, who loves rhubarb and blueberries. I'm not a huge fan, but even I enjoyed this recipe. I did increase the rhubarb to 8 cups and adjusted the cornstarch accordingly. Delicious! :)

Yummy! We didn't have the apple juice, so I reserved 3 T of the rhubarb juice (from frozen pieces) and the recipe was delicious! I think I used too small of a pie pan because it overflowed, think this would work well in a 9 x 9 baking pan as well. Thanks!