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Blueberry Rhubarb Crumble


3 c Fresh or frozen blueberries
2 c Rhubarb
1 1/2 c Rolled oats
2/3 c Brown sugar
1/2 c All-purpose flour
1/2 c Butter or margarine
1/2 c Sugar
2 tb All-purpose flour
whipped cream


For crust, in a large mixing bowl combine the oats, brown sugar and 1/2 of the flour. With a pastry cutter or fork, cut butter or margarine into oats mixture until resembling coarse crumbs. Reserve 2/3 cup crumb mixture for topping.

Pat remaining crumb mixture into the bottom of a 9x9x2 inch baking pan. bake at 350 degrees for 10-15 minutes or until lightly browned.

For Filling:

In a large mixing bowl combine the blueberries, and the rhubarb. Add the sugar and the 2 tablespoons flour, toss to coat well. Spoon atop baked crust. Sprinkle with reserved crumb mixture.

Bake at 350 degrees for 45 to 50 minutes or until golden. Serve warm with whipped cream.

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