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. reg. 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 a large mixing bowl combine the oats, brown sugar and 1/2 cup flour. With a pastry cutter or fork cut butter into oat mixture until mixture 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 baking pan. Bake at 350 degrees for 10-15 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 on top baked crust. Sprinkle with reserved crumb mixture. Bake at 350 degrees for 45-50 minutes or until golden brown. Serve warm with whipped cream.

Note: Also great when blueberries are replaced with strawberries.

Serves 6.