Fruit Mix:

3 Cups diced rhubarb

3 Cups blueberries (fresh or frozen)

1/3 Cup brown sugar, packed

2 Tablespoons all-purpose flour

1 Teaspoon cinnamon

Crisp Topping:

1 Cup quick-cooking oats

1 Teaspoon cinnamon

1/4 brown sugar, packed

4 Tablespoons butter, soft

Preheat oven to 350.  Spray a 9 x 13 baking pan with cooking spray. Whisk together the dry ingredients of the fruit topping and then mix with the fruit in a large bowl and spread mixture evenly into baking pan.  In a small bowl mix the crisp topping ingredients together taking care to smush the butter into the dry ingredients making small pebble-sized pieces of butter that are coated with the dry ingredients.  Sprinkle this mixture onto the fruit and place on middle rack of pre-heated oven for 45 minutes or until fruit is bubbling up in the center.

This crisp recipe can be made with other fruit combinations exchanging sliced peaches, plums or apples for the rhubarb and raspberries or cranberries for the blueberries.  Use fresh or frozen fruit and adjust the sugar depending on your fruit (i.e. peach + blueberry might need less than Granny Smith apple + cranberry).  Enjoy and share your favorite combinations.