Rhubarb-Berry Crisp

• 1 cup quick-cooking oats
• 1/2 cup flour
• 1/4 cup chopped pecans
• 1/2 cup packed brown sugar, divided
• 1/2 tsp. ground cinnamon
• 1/2 cup butter, melted
• 1 lb. (450 g) rhubarb, cut into 1-inch pieces (about 4 cups)
• 2 cups blueberries
• 1 pkg. (4-serving size) Jell-O Vanilla Instant Pudding

1. Heat oven to 375F.
2. Combine oats, flour, nuts, 1/4 cup sugar, cinnamon and butter.
3. Toss fruit with dry pudding mix and remaining sugar in large bowl; spoon into 8-inch square baking dish sprayed with cooking spray.
4. Top with oat mixture.
5. Bake 40 to 50 min.
6. or until fruit mixture is hot and bubbly, and oat topping is golden brown.
7. Cool slightly.

oats, flour, pecans, brown sugar, ground cinnamon, butter, rhubarb, blueberries

Taken from www.kraftrecipes.com/recipes/rhubarb-berry-crisp-181251.aspx (may not work)