Blueberry Rhubarb Crisp

Continuing the blueberry theme...this is the best blueberry dessert I have EVER eaten. I'm already freezing blueberries and rhubarb so I can make this all year. The best part is the simplicity of it; you mix up some crumble topping, toss the fruit with some standard pantry items, throw into the pan, and bake!



Blueberry Rhubarb Crisp
Bob's Red Mill Baking Book

Topping
¼ cup unbleached white flour
¼ cup soy flour
½ cup brown sugar, packed
½ tsp ground cinnamon
½ tsp ground nutmeg
5 tbsp butter, chilled and diced

Filling
1/3 cup sugar
¼ tsp ground cinnamon
2 tbsp whole wheat flour
2 cups rhubarb, diced into ½ inch pieces
2 cups blueberries

1. Preheat the oven to 375 degrees and grease a 9x9 inch baking dish.
2. For the topping, combine the flours, brown sugar, cinnamon, and nutmeg in a small bowl. Add the butter and work it into the flour mixture until crumbly. Refrigerate while making the filling.
3. In a small bowl, stir together the sugar, cinnamon, and flour. Add the rhubarb and blueberries, tossing well.
4. Spread the mixture in a prepared baking dish. Sprinkle topping over the fruit and bake for 35 to 40 minutes, until the topping is brown and the fruit is bubbling. Serve warm.

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