Blueberry Rhubarb Crisp

There are many things I love about spring! One of which is our rhubarb plant in the backyard! It does not take long for it to spring to life when the weather warms up!

Usually I make a Rhubarb and Strawberry Crisp! My daughter Jacki made a crisp a few weeks ago with Rhubarb and Blueberry and told me it was delicious…so I decided to make one too! I always have a bag of frozen blueberries in the freezer so that is what I used.

I made a delicious oatmeal topping and pressed it down on the fruit to make almost an oatmeal cookie topping.. I love it! I also made this crisp parve/dairy-free… and vegan!

You can adjust the sugar in this recipe to your liking! I used less sugar then some might like because Murray and I like out rhubarb tart!

Here is the recipe

3 cups of sliced rhubarb

2 cups blueberries … I used frozen

3/4 cup sugar

3 tbsp cornstarch

Topping

2 cups oats

1 tsp cinnamon

1/3 cup flour

3/4 cup brown sugar

1 tsp salt

2/3 cup oil

Method

Preheat oven to 350f.

Grease an 8×8 square baking dish

1. Combine the rhubarb & blueberries together in a large bowl .
2. Add the sugar & cornstarch, mix well until the fruit is coated with the dry ingredients
3. Put the fruit filling into the prepared baking dish
4. Make the topping. Combine the oats, cinnamon, flour, brown sugar, salt & oil, mix well so that all of the oats are coated with the oil
5. Press the oat topping firmly onto the fruit in the baking dish
6. Bake for 45 minutes in the preheated oven until you see the fruit bubbling up along the sides of the pan and the oat topping is browned
7. Let cool for awhile before eating as the fruit will be very hot & the filling firms up a bit as it cools!

Enjoy!