Blueberries are traditional in this recipe, but if you can't find them, feel free to use strawberries.
Excerpted from Bob's Red Mill Baking Book by John Ettinger and Bob's Red Mill Family, ©2007, published by Running Press. All rights reserved.
1/4 cup unbleached white flour
1/4 cup tef, soy or barley flour*
1/2 cup brown sugar, packed
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon unsalted butter
5 tablespoons unsalted butter, chilled and diced
1/3 cup sugar
1/4 teaspoon ground cinnamon
2 tablespoons whole wheat flour
2 cups (about 3/4 pound) rhubarb, cut into 1/2 inch pieces
2 cups blueberries
1. Preheat the oven to 375 degrees F. and grease a 2-quart shallow baking dish.
2. For the topping, combine the flours, brown sugar, cinnamon, and nutmeg in a small bowl. Add the butter and work it into the flour mixture with your fingers until crumbly. Refrigerate while making the filling.
3. In a small bowl, stir together the sugar, cinnamon, and flour. Add the rhubarb and blueberries, tossing well. Spread the mixture in the prepared baking dish. Sprinkle topping over the fruit and bake for 35 to 40 minutes, until the topping is brown and the fruit is bubbling. Serve warm.
*Note: If you use soy flour the crisp may brown more quickly.
Enter your city or zip code to get your local temperature and air quality and find local green food and recycling resources near you.