Blueberry rhubarb crisp recipe without flour is a delicious and healthy alternative. It has an easy preparation, so it’s also perfect for beginner bakers. It’s also a great baking project for kids!
Meanwhile: In a mixing bowl, combine rhubarb with blueberries, honey, cinnamon, cloves and cornstarch. Mix or toss until you see that all the fruits are evenly coated. Pour this into a 9x7 oven-proof dish and set aside.
In another bowl, mix together oats, chopped pecans, cocoa, honey and coconut until well combined. Cover the fruits with this mixture.
Bake in a preheated oven at 350° Fahrenheit (180° Celsius) for 40 minutes or until the rhubarb is tender.
Enjoy warm!
Notes
You can use fresh or frozen (thawed) rhubarb.
I try to avoid over-sweetening desserts. Because the fruits can have a different level of sweetness you might need different quantity of honey. I’d say that ½ a cup is a minimum, but more can be added, if you like. Also, you can drizzle some over the crisp when serving.
You can use less cornstarch for a more liquid-y crisp, or slightly more for a thicker. Note that this also may vary. See more tips in the post above this recipe card.
This is enough topping for the dish I used (9x7 inch/24x19 centimeters). If you use a larger dish, you will need more topping as you will have a larger surface to cover.
Cooking time may vary. This will depend on your oven and on the rhubarb. To make sure it’s cooked through, stick a skewer or knife into a few rhubarb pieces. If it is going in easily, it’s ready. You can also just take a piece out and taste it.
Course: Dessert
Cuisine: American
Keyword: Rhubarb Crisp Recipe, Rhubarb Recipes
Nutrition Facts
Blueberry Rhubarb Crisp
Amount per Serving
Calories
304
% Daily Value*
Fat
15
g
23
%
Saturated Fat
6
g
38
%
Sodium
5
mg
0
%
Potassium
311
mg
9
%
Carbohydrates
44
g
15
%
Fiber
5
g
21
%
Sugar
27
g
30
%
Protein
4
g
8
%
Vitamin A
89
IU
2
%
Vitamin C
9
mg
11
%
Calcium
72
mg
7
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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