Blueberry Rhubarb Crisp
I created this blueberry and rhubarb crisp because I still had tons of rhubarb hanging around in my freezer and I didn't want 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.
brown sugar
¼
cup
white sugar
¼
cup
oats
¼
cup
all-purpose flour
1
teaspoon
ground cinnamon
1
pinch
chopped rhubarb
1
cup
blueberries
1
cup
all-purpose flour
½
cup
oats
⅓
cup
ground cinnamon
1
pinch
ground nutmeg
1
pinch
melted butter, divided
½
cup
 Preheat the oven to 350 degrees F (175 degrees C).
  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.
  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.
  Bake in the preheated oven until golden and bubbling, 20 to 30 minutes. Cool for 5 minutes before serving.
