Bluebarb Basil Crisp

We received some rhubarb from a relative, which is a wonderful delicacy, if you have not had it before. I have been craving rhubarb for a few weeks. We also had some blueberries from the grocery store and found ourselves needing to do some cooking. Again, I went to the Tastespotting web site to seek inspiration and this time came across a blueberry—rhubarb crisp. In trying to continue adding some herbs, I was reminded of a delicious blueberry basil jam I tried canning last year, from the A Chow Life web site, and so I modified the Blueberry Rhubarb Crisp recipe I found on the Honest Cooking web site to include a little basil. It was delicious. When I went searching for vanilla ice cream, we didn’t have any to serve with the crisp, but we did have some raspberry and chocolate ice cream, which added a nice compliment.

Bluebarb Basil Crisp

  • Crisp topping:
  • 3/4 cup all purpose flour
  • 3/4 cup brown sugar
  • 1/2 tsp sea salt
  • 1/2 cup margarine, softened
  • 1 tsp ground cinnamon
  • 1/2 cup old fashioned oats
  • 1/2 cup chopped pecans
    • Fruit filling:
    • 2 cups rhubarb, chopped
    • 2 cups fresh blueberries
    • 1/2 cup white granulated sugar
    • 3 basil leaves, chopped
    • 1 tablespoon of flour


  1. Combine ingredients in a mixer until crumbled.

Fruit Filling

  1. Place the rhubarb and sugar in the bottom of 1 1/2 to 2 quart baking dish. A souffle dish or a glass baking dish works well. 2 to 3 inch depth is preferable so as to allow optimal surface area for topping but not too shallow so the fruit dries out. Allow the rhubarb to sit coated with the sugar for up to a half and hour. Add the blueberries, basil, and the flour and mix. Sprinkle the topping over the fruit.
  2. Bake at 375 degrees for 35 to 40 minutes in the center of the oven. When the topping is browned and the fruit is bubbling, it is done.
**The basil flavoring is really light in it with only using three leaves, I would be tempted to add up to 6 leaves, but don’t want to overpower the other flavors :)**

2 thoughts on “Bluebarb Basil Crisp

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