Blueberry, Rhubarb Crisp

Competing with the raccoon that steals the blueberries from the lower branches of my blueberry bushes (and then washes them in my pool!) in July is always a race of how fast I can get to the ripe and ready morsels before my friend does.  IMG_0299In late July and early August I have the perfect marriage in my garden of fresh blueberries and crunchy firm rhubarb to make a crisp.  It takes me ten minutes to make this dessert and I feel no remorse after indulging!  This fruit crisp is low in fat, high in antioxidants, high in fiber and thoroughly delightful with a dollop of my frozen yogurt or a squirt of low fat whipped cream.  You can substitute any of your favorite fruit combinations for my choices.  I mostly choose berries because they are naturally high in antioxidants and fiber (and I am the fiber queen!) This recipe makes 4 servings.

Ingredients

  • 1 cup blueberriesIMG_0293
  • 1 cup rhubarb cut up in 1/4″ slices
  • 1 tbsp. flour
  • 1/2 cup uncooked oatmeal
  • 2 tbsp. ground flax seed
  • 2 tbsp. butter
  • 1 tbsp. canola oil
  • 1/2 tsp. ground nutmeg
  • 2 tbsp. oat flour
  • 2 tbsp. brown sugar

IMG_0294Preheat oven to 325°.  In 6″ round dish or small rectangular baking dish (a bit smaller than an 8″ x 8″) place blueberries and rhubarb and toss with the 1 tbsp. flour.  In small mixing bowl with a pastry cutter put all the other ingredients and mix together until butter and oil is well mixed with the other ingredients and everything clings together.  Sprinkle evenly over the top of the fruit.   Bake at 325 for 30 minutes or until the fruit is bubbly.

4 thoughts on “Blueberry, Rhubarb Crisp

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