That said, Rhubarb is in season. That is one of those love it or hate it plant materials. I love it. I remember getting a bit stalk as a kid and a bowl of sugar and eating it raw as a kid on my grandma's farm. It was quite the treat. And the things she would bake up with it were simply amazing and whenever I make it now it brings me right back to their kitchens.
Blueberry Rhubarb Crisp
- 3 stalks (about 2 c) diced rhubarb
- 1 12 oz package frozen wild blueberry
- 1 c water
- 1 c sugar
- 2 T corn starch
- 1 1/2 c oat meal
- 1/2 c flour
- 1/2 c brown sugar
- 1/4t cinnamon
- 1/2 c butter melted
Combine rhubarb, sugar and water in sauce pan. Bring to boil, stirring until sugar is dissolved. Simmer 5 minutes. Remove from heat, cover and cool to room temperature.
Toss blueberries with corn starch. Fold in rhubarb mixture. Put into an 8"X8" baking pan
In mixing bowl with paddle attachment mix oat meal, flour,cinnamon and brown sugar until blended. Slowly pour in butter with mixer on slow speed. Mix until it resembles course sand. Sprinkle mixture over fruit. Put in 350F oven and bake 35-40 minutes until bubbly and top is browned.