Blueberry-Rhubarb Crumble

• 6 cups fresh or frozen unsweetened blueberries
• 4 cups diced fresh or frozen rhubarb
• 1 cup sugar
• 1/4 cup all-purpose flour
• 1 cup quick-cooking oats
• 1 cup packed brown sugar
• 1/2 cup all-purpose flour
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 1/2 cup cold butter
• Whipped cream, optional

1. Preheat oven to 350u0b0. In a large bowl, combine blueberries, rhubarb, sugar and flour. Transfer to a greased 13x9-in. baking dish.
2. For topping, in a large bowl, combine oats, brown sugar, flour, nutmeg and cinnamon; cut in butter until crumbly. Sprinkle over fruit mixture.
3. Bake 45-55 minutes or until the fruit is bubbly and topping is golden brown. Let cool 10 minutes. Serve warm; dollop with whipped cream if desired.

blueberries, frozen rhubarb, sugar, allpurpose, oats, brown sugar, allpurpose, ground nutmeg, ground cinnamon, cold butter, cream

Taken from www.tasteofhome.com/recipes/blueberry-rhubarb-crumble/ (may not work)