Rhubarb Blueberry Crumble

• 1/2 cup uncooked old-fashioned oats
• 1/2 cup all-purpose flour
• 1/2 cup firmly packed brown sugar
• 1/2 cup finely chopped hazelnuts (filberts), if desired*
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg, if desired
• 1/2 cup Land O Lakes Butter, softened
• 8 stalks (4 cups) fresh rhubarb, sliced into 1/2-inch pieces**
• 1 cup fresh blueberries***
• 3/4 cup sugar
• 2 tablespoons cornstarch
• 3/4 cup water
• 1 teaspoon vanilla
• Ice cream, if desired

1. Heat oven to 350F.
2. Combine all topping ingredients except butter in bowl.
3. Mix in butter with pastry blender or fork until mixture resembles coarse crumbs.
4. Set aside.
5. Combine rhubarb and blueberries in bowl.
6. Place mixture into ungreased 8- or 9-inch square baking dish.
7. Set aside.
8. Combine sugar and cornstarch in 2-quart saucepan.
9. Add water; mix well.
10. Cook, stirring occasionally, over medium heat until mixture comes to a boil.
11. Continue cooking 1-2 minutes or until mixture is thickened.
12. Stir in vanilla.
13. Pour over fruit.
14. Sprinkle topping over filling.
15. Bake 30-35 minutes or until bubbly and topping is lightly browned.
16. Cool 15 minutes.
17. Serve warm with ice cream, if desired.
18. *Substitute your favorite finely chopped nuts.
19. **Substitute frozen rhubarb, thawed, well-drained.
20. ***Substitute frozen blueberries, thawed, well-drained.

oats, allpurpose, brown sugar, hazelnuts, ground cinnamon, ground nutmeg, butter, stalks, fresh blueberries, sugar, cornstarch, water, vanilla, cream

Taken from www.landolakes.com/recipe/3573/rhubarb-blueberry-crumble (may not work)