Blueberry Rhubarb Crisp

There are some things that are totally awesome.

Coffee, preferably with cream and sugar. Good friends, preferably those who buy you beer and make you stay out way past your bed time and love you even though your cranky and tired and just want to go home. Trips to the beach, again, preferably with beer and cream and sugar. Not together. Toilet paper. The Bee Gees. Oxygen. Oh, how we take it for granted.

This dessert is one of them. Butter is part of the equation. So are rhubarb and blueberries.

This delightful summer dish is a play off my favorite fall comfort food: apple crisp. This version is light, fresh, and makes you feel like you’re at a fancy restaurant on a fancy vacation even though you’re really just watching Gilmore Girl marathons on your couch. For hours. Whatever. I know you all think that’s all I do. But really you’re wrong. I don’t do it always.

Blueberry Rhubarb Crisp

Adapted from Strawberry Rhubarb Crisp

(yields 8 servings)

Ingredients:

For the filling:

2 cups fresh blueberries

4-5 large rhubarb stalks, cut into 1-inch pieces

1/2 lemon, zested

1 tbsp cornstarch

1/4 cup agave nectar (or other liquid sweetener)

For the topping:

3/4 cup rolled oats

1/2 cup whole wheat flour

pinch of cinnamon

1/2 cup light brown sugar, unpacked

1/4 cup butter, melted

1/2 lemon, juiced

Preparation:

Preheat oven to 375 degrees F and coat an oven safe dish with cooking spray.

Combine rhubarb and strawberries together in a large mixing bowl. Add in honey, tossing the ingredients well to coat. Add in the zest of one half of a lemon. Sprinkle with cornstarch and toss until fruit is well coated. Transfer to prepared pie or oven dish.

Mix the remaining ingredients for the topping in a small bowl. Once combined, spread over the filling and squeeze the juice from the remaining lemon on top. Place in the oven and bake for about 50 minutes, or until the top is golden brown and the fruit is bubbling.

Serve hot with a scoop of ice cream or whipped cream and enjoy!

Nutritional information: 200 calories, 6.5 g fat (4 sat, 1.5 mono), 33g carbohydrates, 2.5g protein, 3.5g fiber