Blueberry Rhubarb Crisp
3 c blueberries
2 c sliced rhubarb
Topping:
1/2 c rolled oats
1/2 c flax meal (or use flour)
1/2 c turbinado sugar (or use brown sugar)
1/2 ts Ground cinnamon
1/4 c Butter
Preheat the oven to 350F. Place the fruit in a square 2-quart baking dish.
TOPPING: Combine the oats, flax meal, turbinado sugar and cinnamon in a medium bowl.
Cut in the butter until the mixture resembles coarse crumbs. Sprinkle the topping over the filling.
Bake for 30 to 35 minutes or until the fruit is tender and the topping is golden.
Makes 6 servings.
