Blueberry Rhubarb Crumble Recipe

Ingredients

3 c. fresh or frozen blueberries

2 c. fresh rhubarb, cut into 1 inch pieces or 2 c. frozen

1 1/2 c. rolled oats

2/3 c. brown sugar

1/2 c. flour

1/2 c. margarine

1/2 c. sugar

2 tbsp. flour

Whipped cream

Method

For Crust: In a large bowl, combine the oats, brown sugar, and 1/2 cup flour.

With a fork, cut margarine into the oat mixture until resembles coarse crumbs.

Reserve 2/3 cup crumb mixture for topping.

Oat remaining crumb mixture into the bottom of a greased 9 x 9 x 2 inch pan.

Bake at 350 degrees for 10 or 15 minutes or until light brown.

For Filling: In a large bowl, combine the blueberries and rhubarb.

Add sugar and the 2 tablespoons of flour; toss to coat well.

Spoon over baked crust.

Sprinkle with reserved crumb mixture.

Bake at 350 degrees for 45 to 50 minutes.

Serve warm with whipped cream.

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