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:
"I have 2 words for you. Blue-barb. Crisp."
"I have 1 word for you. Fantastic!"
Adapted from Eating Well
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.