Is it Rhu-berry or Blue-barb Crisp???

Rhubarb crisp, fresh from the garden....well it doesn't look like much but it is soooo tasty. The really really (I mean really) crunchy topping is a recipe from my Grandma M. - the topping belongs with her apple crisp recipe but I thought I would borrow it for this concoction- and am I glad I did.
I got my rhubarb from here....our garden.
As you can see, HENRY had to get into the picture. Henry got demoted to the garden when he failed to keep the gray heron monster bird, away from our fish in our pond....So now our yard looks like Mission Impossible - JUST TRY MY FEATHER FRIEND TO SNACK ON OUR FISH! (BTW all our fishies are safe & accounted for!)

...oh, back to the recipe at hand.

What you need for topping:

1 c. white sugar

1 c. unbleached flour

1 tsp. baking powder

dash salt

1 egg replacer - prepared (Ener-G)

mix all the above together with fork~the mixture will be somewhat crumbly, but not all of it.

The Filling:

3 c. chopped rhubarb

1 c. blueberries

1 tsp. cinnamon

1/2 c. dark brown sugar

1 Tbs. flour

Mix all the filling ingredients together and put into greased baking dish.

Looks something like this:

The disperse evenly, the topping, on top of the filling mixture. Try and cover all of it. In preheated 350 degree oven, bake covered with foil for 30 minutes. Remove foil and bake for another 30 mins.

TAAHHH-DAHHH- it will look like this.

and out of the bowl....on top ice cream to boot!

It was totally delicious with homemade vegan vanilla ice cream....but it is delicious without it too.

......more to come in the near future...but for now - toodles.