Rhubarb Blueberry crisp is sweet and tangy. It’s the perfect spring dessert. Try serving with coconut cream.

Enjoy!

TOPPING

1 cup flour

1/2 cup oats

2/3 cup brown sugar

1/2 cup melted coconut oil

BASE

2 cups chopped fresh rhubarb

1 cup frozen blueberries

1/8 cup cornstarch

2/3 cup sugar

1/4 cup flour

DIRECTIONS

Combine rhubarb, blueberries, cornstarch, sugar and base flour together. Pour into an oven proof dish.

Combine topping flour, oats, brown sugar and melted coconut oil. Mix until crumbly.

Spoon topping over rhubarb mixture.

Bake in oven at 350 degrees Fahrenheit for 40 to 45 minutes.

Cool 5 – 10 minutes before serving.

Try Rhubarb Bread Pudding as well.