Posted by Ashley on Jun - 4 - 2013 under Uncategorized
Ingredients for Filling
  • 5 tablespoons granulated sugar
  • 2 tablespoons all-purpose flour
  • 3/4 pound rhubarb cut in 1/2 inch pieces (fresh or frozen)
  • 2 cups blueberries (fresh or frozen)
Ingredients for Topping
  • 1/2 cup chopped pecans
  • 3/4 cup unbleached all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 6 tablespoons cold unsalted butter
Cooking time: 50 minutes Serving: 6-8 people

It’s Rhubarb Season!

Have lots of rhubarb in your garden — or friends who are willing to share theirs?  Then this recipe, adapted from one found on, is for you.


Preheat oven to 375 degrees and butter a 2-quart shallow baking dish.

Make the Filling

In a bowl, stir together the sugar and the flour.  Add the rhubarb and blueberries to the mixture, tossing well.  Spread the fruit mixture in the baking dish.

Make the Topping

In a bowl, whisk together the flour and sugars.  Cut butter into 1/2-inch cubes and blend into the flour mixture using your fingers or a pastry blender, until the mixture resembles coarse meal.  Add the pecans and toss well.

Squeeze a handful of topping together and coarsely crumble it in chunks over the filling (this helps the topping to stay crisp by sitting on top of the filling rather than sinking in).  Squeeze and evenly crumble remaining topping over filling in the same manner.

Bake in upper third of oven until filling is bubbling and topping is crisp and golden brown, about 50 minutes.

Serve crisp warm or at room temperature, topped with ice cream if desired.

image (15)

One Response so far.

  1. Barb Prescott says:

    I have lots of rhubarb and tried this recipe. It was delicious, not too sweet, probably because of the rhubarb. very flavourful.

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