Effortless Blueberry Rhubarb Crisp (Print Version)

# Ingredients:

→ Filling

01 - 30 grams cornstarch (more keeps your filling firm, less makes it runnier)
02 - 1 pinch ground cloves (toss in if you'd like)
03 - 1 teaspoon ground cinnamon
04 - 120 ml honey, and you can squeeze in extra if your taste buds want it sweeter
05 - 2 cups blueberries (about 300 grams)
06 - 4 cups rhubarb, sliced (fresh or defrosted, around 560 grams)

→ Topping

07 - 3 tablespoons coconut oil, melted and ready to go
08 - 2 tablespoons honey
09 - 1 tablespoon unsweetened cocoa powder
10 - 100 grams pecans, chop them up a bit
11 - 100 grams quick oats

# Instructions:

01 - After a bit of cooling, go ahead and dish it up warm from the oven.
02 - Bake for about 40 minutes. The top should be golden and crisp, and the rhubarb will turn soft.
03 - Spread the oat-pecan topping all over the fruit layer, covering every bit you can.
04 - Get a fresh bowl and stir together oats, chopped pecans, cocoa, honey, and that melted coconut oil til nice and clumpy.
05 - Pour that sugared-up fruit into a 24 x 19 cm baking pan and make sure it’s spread out evenly.
06 - Toss your rhubarb, blueberries, honey, cinnamon, cloves, and cornstarch in a mixing bowl till all the fruit’s coated.
07 - Kick your oven on to 180° Celsius (350° Fahrenheit).

# Notes:

01 - You can use rhubarb straight from the freezer or buy it fresh, whichever is easier.
02 - Taste your fruit; if it’s tart, squeeze in more honey until it tastes good to you.
03 - Go lighter on cornstarch if you want things juicy, but more if you want the filling to hold its shape.
04 - The amount of topping should just about fit a 24 x 19 cm dish. Going bigger? Double up your topping.
05 - To see if the rhubarb is done, poke it with a skewer or taste a bit before you take it out.

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