Blueberry Rhubarb and Lime Crisp

Strawberries are frequently paired with rhubarb in desserts to cut the full-on rhubarb flavour and texture. In this recipe I tried a different pairing - blueberries and rhubarb - and it appeared to work nicely. Adding the zest and juice of a lime gave the dessert a certain freshness...... dare I say, zing.

By the way, you can use frozen fruit in this recipe. I did.

Ingredients:
- 3 cups blueberries
- 2 cups diced rhubarb ( also known as "pie plant" in some parts....a bit pejoratively I think)
- 1 cup granulated sugar
- 1/3 cup all purpose flour
- finely grated zest and juice of 1 lime

For the topping:
- 1/2 cup melted butter
- 1 cup flour
- 1 cup of rolled oats/oatmeal
- 1/2 cup brown sugar
- 1/2 teaspoon salt

Preheat your oven to 350 degrees F. Mix together the first 5 ingredients in a large mixing bowl. In a smaller bowl mix the topping ingredients until they are well combined in beautiful big crumbles.   

Place the fruit mixture in a large enough baking dish so that it will not overflow during baking (we try to avoid big sticky messes)  and cover with the crumbly topping. Bake for around 45 minutes or until the fruit is bubbling around the edge of the baking dish and the topping is lovely and golden brown.