Ingredients
6 cups fresh or frozen unsweetened blueberries4 cups diced fresh or frozen rhubarb1 cup sugar1/4 cup all-purpose flourTOPPING:1 cup quick-cooking oats1 cup packed brown sugar1/2 cup all-purpose flour1/2 teaspoon ground nutmeg1/2 teaspoon ground cinnamon1/2 cup cold butterWhipped cream, optional
Preparation
Preheat oven to 350°. In a large bowl, combine blueberries, rhubarb, sugar and flour. Transfer to a greased 13x9-in. baking dish.
For topping, in a large bowl, combine oats, brown sugar, flour, nutmeg and cinnamon; cut in butter until crumbly. Sprinkle over fruit mixture.
Bake 45-55 minutes or until the fruit is bubbly and topping is golden brown. Let cool 10 minutes. Serve warm; dollop with whipped cream if desired.
