Rhubarb and Berry Crisp

Rhubarb and Berry Crisp

Layer in an 8"x8" pan:

2 cups fresh or frozen blueberries

1 1/2 cups fresh or frozen raspberries

1 1/2 cups fresh rhubarb, chopped

Mix 2 tbsp flour and 1/4 cup of sugar (white or brown) and sprinkle over the fruit.


 1 cup quick rolled oats

1/2 cup brown sugar

1/2 cup flour

1/2 cup melted butter

                                                                                          1/2 tsp cinnamon

Mix the topping in a medium bowl and spread evenly over the fruit.  

Bake at 350F for 35-40 minutes; until golden and blubbly.

Serve warm with ice cream or whipped cream.  Yum!

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