rhubarb blueberry crisps

i have been waiting. less than patiently. for the rhubarb in the garden.
winter is long. and spring is slow to catch on in these parts.
i finally gave in and raided the freezer.

crisp

1 cup of oats

1 cup all purpose flour
1 cup (packed) golden brown sugar
2/3 cup sliced almonds
1 teaspoon ground nutmeg
salt
1 and 1/2 sticks of melted butter

stir the melted butter into the sugar, oats, and almonds. add spices. then flour. press into the bowl and chill.

i think i ended up using about 5 cups of rhubarb and 5 cups of blueberries.
i had hoped to put in cardamom, but used ginger, cinnamon, and nutmeg instead. and about a cup of sugar. think honey would be an excellent substitution!
there was extra liquid from using frozen berries, so i mixed in a couple of tablespoons of cornstarch.

put the berry mixture into little oven proof bowls and then topped with crumble (use lots!)

bake for about 30 minutes or until bubbly (place the ramekins or bowls on baking sheet to avoid a sticky mess).  let cool and serve with ice cream or whipped cream.