Blueberry rhubarb is my new thing this summer. I just can't get enough of it. After the muffins came a delightful blueberry rhubarb crisp.
The tart, tangy rhubarb is delightful with the sweet blueberries. Add an apple crisp topping... oh my!
Don't forget the ice cream!
Blueberry Rhubarb Crisp
5 C chopped rhubarb
1 C blueberries
1/2 C sugar
2 T flour
1 tsp. cinnamon
1 C oats
1/2 C whole wheat flour
1/2 C brown sugar
1/2 tsp. baking powder
1/4 tsp. salt
1/4 C butter, melted
Toss rhubarb with flour and sugar.
Add in the blueberries and cinnamon.
Gently toss until well mixed.
Prepare the topping by mixing together the melted butter, baking powder, salt, brown sugar, oats, flour and cinnamon.
Pour the blueberry rhubarb mixture into a lightly greased 1 1/2 quart baking dish. Top with crisp topping.
Bake at 350 for 40ish minutes, until the base is bubbly and the top is golden brown.