I modified a recipe I found in a book called "Celebrate the Harvests!: Michigan Farm Markets and Farm Stands." I bought the book at a used book store in Michigan and have never looked for a recipe in it until now. After a long season of rhubarb, I've taken several stabs at the best berry crisp recipe ever, and this is the closest I've come. The original recipe didn't call for blueberries, but clearly as a Michigan cookbook it should most definitely utilize them. As a note, I always make weird substitutions, so feel free to use whole wheat flour or pastry flour instead of buckwheat, different berries, brown sugar, etc.
Rhubarb mixture:
2 heaping cups of rhubarb, chopped
1 C fresh blueberries
1/3 C sugar
3 Tbs Buckwheat flour
1/2 tsp nutmeg or ground cardamom
3 Tbs soymilk
2 tsp tapioca starch (or cornstarch)
Stir ingredients together and pour into a 9-in pie plate (glass is best).
Topping:
1/4 C canola oil or margarine, melted
1/3 C sugar
1 Tbs molasses
2 Tbs maple syrup
1/2 C buckwheat flour
1/2 C quick oats
1 tsp cinnamon
Stir the topping together and sprinkle on top of the rhubarb mixture. Bake at 350 for 20-30 minutes. If the top begins to burn, use foil to cover for the rest of the cooking time.
I baked this and topped it with Cashew Cream:
Using a food processor, blend together 1 Cup unsalted cashews, 1 cup hot apple juice, and 1 Tbs maple syrup. Refrigerate for 1 hour, or serve hot.
Serve to someone you love. <3
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