Blue-barb Crisp

I got the idea for this from a lady at church who was talking about blue-barb syrup that she saw on a TV show. I went home and told the Bup who wanted to know why I wasn't making blue-barb crisp.

My go to recipe for Rhubarb Crisp is from Eating Well. It doesn't make enough (is it ever enough when it comes to dessert?), and it needs a few substitutions, but it's delicious.

I used that recipe and tweaked it to make it with frozen blueberries from last year's harvest.

The Bup was very happy. Crisps are one of his favorite foods.

After we finished our bowls (he literally licked his clean and then wanted to know why I hadn't given him any), he started a conversation that went something like this:

"Hey Babe?"

"Huh?"

"I have 2 words for you. Blue-barb. Crisp."

"Mmmmm!"

"Hey Babe?"

"Huh?"

"I have 1 word for you. Fantastic!"

Blue-barb Crisp

Adapted from Eating Well

Serves 6

4 c rhubarb, chopped

2 c frozen blueberries

1/2 c organic sugar

2 T finely shredded coconut

1 T cinnamon

1/3 c whole wheat flour

1/2 c old-fashioned oats

1/4 c light brown sugar

3 T butter, melted

1 T pure maple syrup

1/4 tsp salt

Preheat oven to 350*F. Lightly spray a 9"x9" pan with cooking spray. Combine rhubarb, blueberries, organic sugar, coconut and cinnamon. Spread evenly in pan. Mix flour, oats, brown sugar, butter, maple syrup and salt. Once crumbly, sprinkle over rhubarb mixture. Bake until the edges start to bubble, about 40 minutes. Cool slightly before dishing. Serve warm. Crisp will keep for 3-4 days in the refrigerator. Heat in microwave before serving.

Rhubarb Crisp