"Bluebarb" Blueberry Rhubarb Crisp

I created this dessert because I still had tons of rhubarb hanging around in my freezer and I was sick of the go-to strawberry/rhubarb combination. It turned out amazingly! The tart taste of rhubarb is, not surprisingly, complemented by blueberry. Delicious with a scoop of vanilla ice cream.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 292 Calories

Ingredients

• ¼ cup white sugar
• ½ cup all-purpose flour
• 1 pinch ground cinnamon
• 1 pinch ground nutmeg
• ¼ cup brown sugar
• 1 cup chopped rhubarb
• 1 teaspoon all-purpose flour
• 1 cup blueberries
• ½ cup melted butter, divided
• ¼ cup oats
• ⅓ cup oats

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Whisk brown sugar, white sugar, 1/4 cup oats, 1 teaspoon flour, and a pinch of cinnamon together in a bowl. Add rhubarb and blueberries; stir to coat. Pour mixture into a small baking dish.

Step 3

Stir 1/2 cup flour, 1/3 cup oats, cinnamon, and nutmeg together in a bowl; add enough butter to create a crumbly topping, about 1/2 of the butter. Sprinkle crumbly topping over rhubarb mixture, and drizzle remaining butter over the top.

Step 4

Bake in the preheated oven until golden and bubbling, 20 to 30 minutes. Cool for 5 minutes before serving.