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    You are in: Home / Recipes / Best Blueberry Rhubarb Crumble Recipe
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    Best Blueberry Rhubarb Crumble

    Best Blueberry Rhubarb Crumble. Photo by flower7

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    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    15 mins

    35 mins

    good2bdunn's Note:

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

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    Crumb Topping


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

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    Ratings & Reviews:

    • on April 08, 2012


      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!

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    • on July 05, 2011


      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! :)

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    • on July 28, 2008

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Best Blueberry Rhubarb Crumble

    Serving Size: 1 (218 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 470.5
    Calories from Fat 125
    Total Fat 13.9 g
    Saturated Fat 8.5 g
    Cholesterol 35.6 mg
    Sodium 130.3 mg
    Total Carbohydrate 87.2 g
    Dietary Fiber 2.9 g
    Sugars 66.4 g
    Protein 2.7 g

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