The perfect blend of summer's best: sweet blueberries and tart rhubarb! Top this crisp with your favourite vanilla ice cream or a dollop of fresh whipped cream. This recipe serves 6-8 people.
Preheat the oven to 350° Fahrenheit, and lightly grease an 8"x8" square glass baking dish.
In a medium, heavy bottomed saucepan, cook the rhubarb with 3 Tbsp. water until soft, about 3-5 minutes. Add the fresh blueberries, brown sugar, cinnamon, and lemon juice. Cook until hot and bubbly, stirring frequently.
Bake uncovered for 20-25 minutes or until the filling is bubbly and the topping looks golden brown. Cool for 10 minutes before serving to allow the fruit filling to set slightly. Top individual servings with ice cream or whipped cream, if desired.