The tartness of the rhubarb and the sweetness of the blueberries make this a match made in heaven. The sweetness of the blueberries
requires less sugar than in a normal rhubarb crisp. Enjoy!
3 cups fresh blueberries
2 cups fresh rhubarb
1½ cups rolled oats
2/3 cup either organic brown sugar or Sucanat (we like half of each).
½ cup whole -wheat pastry flour
6 T. earth balance or organic butter
½ cup evaporated cane juice
2 T. whole-wheat pastry flour
Serve with vanilla frozen yogurt
For crust, in a large mixing bowl, combine the oats, brown sugar/Sucanat, and ½ cup whole-wheat pastry flour. With a pastry cutter or fork cut in Earth Balance or butteri nto oat mixture until it resembles coarse crumbs. Reserve 2/3 cup of crumb mixture for the topping. Pat remaining crumb mixture into bottom of a greased (with organic butter) 8x8" or 11x7 “baking pan. Bake in a 350 oven for 10-15 minutes.
Meanwhile, for filling, in a large mixing bowl, combine the blueberries and the rhubarb. Add the evaporated cane juice and 2 T. flour. Toss to coat well. Spoon the fruit on top of the baked crust. Sprinkle reserved oat mixture on top to the fruit.
Bake in a 350 oven for 45-50 minutes or until golden. Serve warm with vanilla frozen yogurt.
Instead of frozen vanilla yogurt, I like a little dollop of Siggis Vanilla Yogurt; less sugar and just the perfect tartness!