Blueberry Rhubarb Crumble Recipe

• 3 c. fresh or possibly frzn blueberries
• 2 c. fresh rhubarb, cut into 1 inch pcs or possibly 2 c. frzn cut rhubarb
• 1 1/2 c. rolled oats
• 2/3 c. packed brown sugar
• 1/2 c. all-purpose flour
• 1/2 c. butter
• 1/2 c. sugar
• 2 tbsp. all-purpose flour
• Whipped cream

1. Thaw fruit if frzn.
2. Don't drain.
3. For crust, in large mixing bowl combine oats, brown sugar and the 1/2 c. flour.
4. With a pastry cutter or possibly fork, cut butter into oat mix till resembles coarse crumbs.
5. Reserve 2/3 c. crumb mix for topping.
6. Pat remaining crumb mix into the bottom of a greased 9 x 9 x 2 inch pan.
7. Bake at 350 degrees for 10 to 15 min or possibly till light brown.
8. Meanwhile, for filling, in a large mixing bowl combine the blueberries and the rhubarb.
9. Add in the sugar and the 2 Tbsp.
10. flour, toss to coat well.
11. Spoon atop baked crust.
12. Sprinkle with reserved crumb mix.
13. Bake at 350 degrees for 45 to 50 min or possibly till golden brown.
14. Serve hot with whipped cream.
15. Makes 6 servings.

blueberries, fresh rhubarb, rolled oats, brown sugar, allpurpose, butter, sugar, allpurpose flour, cream

Taken from cookeatshare.com/recipes/blueberry-rhubarb-crumble-9136 (may not work)