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

Thaw fruit if frozen. Do not drain. For crust, in large mixing bowl combine oats, brown sugar and the 1/2 cup flour. With a pastry cutter or fork, cut butter into oat mixture until resembles coarse crumbs. Reserve 2/3 cup crumb mixture for topping. Pat remaining crumb mixture into the bottom of a greased 9 x 9 x 2 inch pan. Bake at 350 degrees for 10 to 15 minutes or until light brown.

Meanwhile, for filling, in a large mixing bowl combine the blueberries and the rhubarb. Add the sugar and the 2 tablespoons flour, toss to coat well. Spoon atop baked crust. Sprinkle with reserved crumb mixture. Bake at 350 degrees for 45 to 50 minutes or until golden. Serve warm with whipped cream. Makes 6 servings.