A Sweet-Tart Summer Dessert Straight from Grandma’s Kitchen

There’s something timeless and comforting about a fruit crumble—especially when it stars vibrant rhubarb and juicy blueberries. The first time I had this crumble, it was in my grandmother’s garden kitchen in late spring, where rhubarb grew wild along the fence and blueberries were always just a short walk down the lane. She served it warm, fresh out of the oven, with a heavy-handed pour of cream. Now let’s talk about my Blueberry-Rhubarb Crumble.

This Blueberry-Rhubarb Crumble is an ode to those summer afternoons. It’s a rustic, no-fuss dessert that showcases the perfect balance of sweet and tart flavors. The bubbling fruit base melds together like a jammy dream, while the oat-studded topping turns golden and crisp.

Whether you’ve got garden-fresh rhubarb or found some at the farmers’ market, this crumble is a must-bake for the season.

Why You’ll Love This Blueberry-Rhubarb Crumble

Combines tangy rhubarb with sweet, juicy blueberries.
No mixer or special equipment needed.
A buttery oat crumble topping for maximum crunch.

Perfect for spring and summer gatherings.
Serve warm with ice cream, whipped cream, or custard.

Ingredients

🍓 For the Filling:

3 cups fresh rhubarb (cut into ½-inch pieces)

2 cups fresh blueberries
¾ cup granulated sugar
2 tbsp cornstarch

1 tbsp lemon juice
1 tsp vanilla extract
Pinch of salt

🍯 For the Crumble Topping:

¾ cup all-purpose flour
¾ cup rolled oats
½ cup light brown sugar (packed)

1 tsp ground cinnamon
¼ tsp salt
½ cup unsalted butter (cold and cubed)

Instructions

🔥 1. Preheat and Prepare the Filling

Preheat oven to 375°F (190°C).
In a large mixing bowl, combine the rhubarb, blueberries, sugar, cornstarch, lemon juice, vanilla, and a pinch of salt. Stir well until the fruit is evenly coated and slightly glossy.

Pour the mixture into a greased 9-inch square or round baking dish.

🥣 2. Make the Crumble Topping

In a separate bowl, combine the flour, oats, brown sugar, cinnamon, and salt.
Add the cold cubed butter. Use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs with pea-sized bits of butter.

🍽 3. Top & Bake

Evenly distribute the crumble topping over the fruit. Place the baking dish on a parchment-lined tray (to catch any bubbly spills).

Bake for 40–45 minutes, or until the topping is golden and the filling is bubbling around the edges.

❄️ 4. Cool & Serve

Let it cool for at least 10 minutes—this helps the filling thicken a bit.

Serve warm, ideally with:

A scoop of vanilla ice cream 🍦
A drizzle of heavy cream 🥛

Or a dollop of whipped cream 🥄

Tips & Variations

Use frozen fruit if fresh isn’t available—just don’t thaw it first.
Add a handful of chopped almonds or pecans to the topping for extra crunch.

Swap in blackberries or raspberries if you’re short on blueberries.
Add a touch of ginger for a warming twist.

Storage & Reheating

Refrigerate leftovers in an airtight container for up to 4 days.

To reheat, warm in a 325°F oven for 10–15 minutes or microwave individual portions.

Nutrition (Per Serving, approx.)

Calories: 310
Sugar: 27g

Protein: 3g
Fiber: 3g

FAQ

Can I make this crumble gluten-free?
Yes! Swap all-purpose flour for a gluten-free 1:1 flour blend and ensure your oats are certified gluten-free.

Can I make it ahead of time?
Absolutely. Assemble the whole dish and refrigerate for up to 24 hours before baking. Or bake ahead and reheat before serving.

What’s the best way to cut rhubarb?
Trim off the ends and slice the stalks into half-inch pieces. Discard any leaves—they’re toxic!

Final Thoughts

Whether you’re making the most of your summer harvest or just craving a rustic fruit dessert, this Blueberry-Rhubarb Crumble is a nostalgic treat with a bright twist. Easy to prepare and absolutely crowd-pleasing, it’s the kind of recipe you’ll turn to all season long.

Make it once, and it might just become your go-to for summer potlucks, weeknight desserts, or those quiet evenings with a book and a warm bowl of crumble.