Rhubarb-Blueberry Crumble

• 2/3 cup sugar
• 2 tablespoons cornstarch
• 1/4 teaspoon salt
• 3 cups fresh blueberries
• 3 cups sliced fresh or frozen rhubarb, thawed
• 3/4 cup biscuit/baking mix
• 1/3 cup sugar
• 1/8 teaspoon salt
• 1/3 cup cold unsalted butter, cubed
• 1/2 cup old-fashioned oats
• 1/2 cup chopped almonds

1. Preheat oven to 375u0b0. In a bowl, mix sugar, cornstarch and salt. Add blueberries and rhubarb; toss to coat. Transfer to a greased 8-in. square baking dish.
2. For topping, in a small bowl, mix baking mix, sugar and salt. Cut in butter until crumbly; stir in oats and almonds. Sprinkle over filling. Bake until filling is bubbly and topping is golden brown, 40-45 minutes.

sugar, cornstarch, salt, fresh blueberries, frozen rhubarb, biscuitbaking mix, sugar, salt, cold unsalted butter, oldfashioned oats, almonds

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