Ingredients
2-1/2 cups diced fresh or frozen rhubarb, thawed1/3 cup sugar2 tablespoons all-purpose flour1 can (21 ounces) blueberry pie fillingTOPPING:3/4 cup all-purpose flour3/4 cup old-fashioned oats1/3 cup packed brown sugar3/4 teaspoon ground cinnamon1/2 cup cold butter, cubed
Preparation
In a 2-qt. microwave-safe dish, combine the rhubarb, sugar and flour. Cover and microwave on high for 3 minutes; stir. Add pie filling.
In a small bowl, combine the flour, oats, brown sugar and cinnamon. Cut in butter until mixture is crumbly; sprinkle over filling. Cover and cook 4-5 minutes longer or until bubbly and rhubarb is tender. Serve warm.
