Blueberry Rhubarb Crisp

Filling

2 c blueberries
1 c rhubarb
(thawed and drained if using frozen)


Topping

1/2 c old fashioned rolled oats
1/4 c flour
3 Tbsp melted butter
1 tsp brown sugar
1 tsp cinnamon
6 drops stevia

Preheat oven to 350.
Mix filling and dump in 9 x 9 pan.
Mix topping and sprinkle over top.
I also threw some blueberry juice in the topping to wet it a bit more.

Bake 30 min.


Note: When you double the topping it turns out smoother

I just made a crisp with 5 c rhubarb and 1 apple used double the topping recipe but would use more stevia with that much rhubarb next time, it was a little sour.