Recently, I was fortunate and took a trip to Anchorage, Alaska, to spend some time with my niece and her husband.  The scenery and company was more than I could have imagined. One of the days, we took a day trip up to Talkeetna.  Unfortunately, it was a rainy day, but yet, it was a wonderful day.  Talkeetna is a small "village" that is a great location for tourists.  There are little shops selling "Alaska" items, including quilts, animal pelts, antlers, jewelry, and such.  Of course there was also a brewery, the Denali Brewing Company, that serves wonderful food and beer.  One of the highlights of my eating for the day, though, was at a small food truck, "Spinach Bread," serving Blueberry Rhubarb Crisp.  Oh, my goodness, was that yummy!
Rhubarb always brings back such great memories from childhood.  As my mom was working in the garden, cutting rhubarb, I remember having a bowl of sugar, and taking a stalk of raw rhubarb, dip it into the sugar, and eat it raw.  When I was in high school, I remember making strawberry rhubarb sauce and strawberry rhubarb pie for my grandfather when he was in the hospital.  He wouldn't want to eat hospital food, but he would always eat the treats I took for him.
Now as an adult, I still love rhubarb for the memories it brings, but mostly, I love it because of the flavor and the fact that it is low in calories.  Unfortunately, it is impossible to eat it without adding sugar to it!! With this in mind, though, I have cooked it down into a sauce and sweetened with artificial sweeteners for a "no-guilt" dessert.
Today, though, I am making a blueberry rhubarb crisp, not exactly the one I ate in Talkeetna, but one that is certainly smelling wonderful as it is baking.  The first step is to wash the blueberries, picking out any shriveled ones, and making sure the dried blossoms are removed.  Then, wash the rhubarb, trimming any dry ends, and dicing into 1/4" pieces.

In a mixing bowl, stir together the blueberries, rhubarb, flour, and sugar.  Then pour into a greased 9" square pan.

It's now time to make the crispy topping.  I think that crisps are my favorite desserts because of the soft, sweet filling, accompanied by a sweet, crunchy topping.
In another bowl, mix together the flour, oats, brown sugar, and butter.  Cut together using a pastry blender, a fork, or even your fingers, then chop in the almonds.

Pour this on top of the rhubarb/blueberry mixture, and place in the oven.

After about an hour, you will have a bubble, sweet, and yummy smelling dessert.

Let cool slightly, and serve warm with whipped cream or vanilla ice cream, although, it is right tasty by itself.  Now, when I tasted this, it is a little tart, which I personally love.  If you desire a little sweeter, you could increase the sugar in the rhubarb/blueberry mixture to 3/4 cup.

Blueberry Rhubarb Crisp

Filling:
3 cups chopped fresh or frozen rhubarb
2 cups fresh or frozen blueberries
1/2 cup sugar (can increase if desired)
3 tablespoons flour

Crust:
1/2 cup packed brown sugar
1/3 cup flour
1/4 cup cold butter or margarine
1/2 cup quick oats
1/2 cup sliced almonds

Directions:
In a large bowl, toss together the rhubarb, blueberries, sugar and flour.  Pour into a greased 9" square baking pan.
In the same bowl, combine the brown sugar, flour, and oats.  Cut in the margarine.  Add almonds and use the pastry blender to finish combining.  Pour over fruit mixture.
Bake at 350 degrees for 1 hour, or until bubbly.  Serve warm.  If desired, serve with whipped cream or vanilla ice cream.

My hope is that you will love rhubarb as much as I do, and that you enjoy this recipe and any other rhubarb recipe you may choose to try.