Blueberry Rhubarb Crumble

Blueberry Rhubarb Crumble is one of my favorite mid-summer desserts…and breakfasts. Okay, maybe lunch and a lake night snack too. Wild blueberries are ripening while the late season rhubarb is still going. The flavor is more intense than the traditional strawberry rhubarb combination so you might want to use a smaller amount of blueberries than you do strawberries when you make a strawberry rhubarb crumble. blueberry rhubarb crumbles recipe
recipe, Blueberry Rhubarb Crumble, blueberry crumble, blueberry buckle If you use frozen berries you should thaw them completely and drain the juice from each fruit. Save the juice! You can use it for a batch of blueberry rhubarb jelly or thicken it for syrup to pour over ice cream.


  • 3 cups blueberries, fresh or frozen
  • 2 cups rhubarb
  • ½ cup honey (or sugar)
  • 1 tablespoon cinnamon
  • ½ cup organic whole wheat flour (or whatever you like, would be good with oatmeal flour)

Crumble Topping

  • 1½ cups rolled oats
  • ½ cup maple syrup (or sugar)
  • ½ cup soft butter


  1. Thaw berries if frozen, saving the juice for something else. Chop rhubarb into ¼” pieces. Combine with sugar, flour and cinnamon. Set aside.
  2. Mix oats, maple syrup and butter until crumbly. I use the Kitchen Aid.
  3. Butter the bottom of an 8″ x 8″ or 9″ x 9″ pan. Pour the filling in, top with crumble. Or, pour the crumble in and top with filling.
  4. Bake for 20 minutes at 350°

To save a few minutes of heat in the kitchen, turn the oven off after 13 minutes and leave the door closed for another 12 minutes.

Blueberry Rhubarb Crumble. A twist on the traditional strawberry and rhubarb recipe. Click To Tweet

Blueberry Rhubarb Crumble Tips

For variety, you can replace the cinnamon with apple pie or pumpkin pie spice, or leave it out.

I don’t add salt to this recipe because salt tends to make fruit sweat. You don’t want a puddle of juice at the bottom of the pan.

If you do get a puddle of juice you can sit the dish on something in the fridge to let the juice run to an empty corner. If you use blueberries from the same batch again, add a two or three tablespoons of tapioca, pectin or cornstarch to the flour you use in the fruit.

This recipe works well in Ramiken dishes for individual servings. Same dessert but a little nicer presentation. Cut the baking time to 12-13 minutes.