Blueberry Rhubarb Crisp

Recipe:

6 cups chopped rhubarb

2 cups blueberries

1 cup sugar (more or less to taste, depending on how tart your berries are.  I use organic cane sugar)

2 tbsp cornstarch

I like my rhubarb soft, so I placed it in a pot with about ½ cup of water, the sugar, cornstarch and blueberries.  When thickened, pour into 9X13 greased baking dish.

Topping

1 cup of rolled oats

1 cup of brown sugar (1 make my own by taking the sugar and mixing with a small amount of molasses)

1 cup of flour (I used whole wheat pastry flower)

½ cup butter, melted

Stir all together, until the largest pieces are about pea sized.  Sprinkle over the top of the fruit mix.  Bake 350 for approx 30-35 minutes until bubbly in the center and top is golden brow

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