BLUEBERRY-RHUBARB CRUMBLE

3 cups fresh or frozen blueberries
2 cups fresh rhubarb cut into l” pieces or 2 cups frozen cut rhubarb
l-l/2 cups regular rolled oats
2/3 cup packed brown sugar
l/2 cup all purpose flour
l/2 cup butter
l/2 cup sugar
2 tbsps. flour
Whipped cream
Thaw fruit, if frozen. Do not drain. For crust, in a large mixing
bowl combine the oats, brown sugar & l/2 cup flour. With a pastry
cutter or fork, cut butter into oat mixture until mixture resembles
coarse crumbs. Reserve 2/3 cup crumb mixture for topping. Pat
remaining mixture into the bottom of greasted 9×9″ baking pan. Bake
in 350 oven for l0 to l5 mins. or until light brown.
Meanwhile, for filling, in a large mixing bowl combine the blueberry
and the rhubarb. Add the sugar and the 2 tbsps. flour; toss to coat
well. Spoon atop baked crust. Sprinkle with reserved crumb mixture.
Bake in 350 oven for 45-50 mins. or until golden. Serve warm with
whipped cream.
Serves 6.