Rhubarb Blueberry Crisp
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…