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. regular rolled oats
2/3 c. brown sugar, packed
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 the 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 inch baking pan. Bake in a 350 degree oven 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 in a 350 degree oven 45 to 50 minutes or until golden. Serve warm with whipped cream. (Makes 6 servings.)