"Bluebarb" Blueberry Rhubarb Crisp

Make this recipe for "bluebarb" (blueberry-rhubarb) crisp as a refreshing twist on the classic strawberry rhubarb version.

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Preheat oven to 350 degrees F (175 degrees C).

Whisk brown sugar, white sugar, 1/4 cup oats, 1 teaspoon flour, and a pinch of cinnamon together in a bowl. Add rhubarb and blueberries; stir to coat. Pour mixture into a small baking dish.

Stir 1/2 cup flour, 1/3 cup oats, cinnamon, and nutmeg together in a bowl; add enough butter to create a crumbly topping, about 1/2 of the butter. Sprinkle crumbly topping over rhubarb mixture, and drizzle remaining butter over the top.

Bake in the preheated oven until golden and bubbling, 20 to 30 minutes. Cool for 5 minutes before serving.

"Bluebarb" Blueberry Rhubarb Crisp

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