FILLING:

1 1/2 cups sugar
3 tbsp. quick-cooking tapioca
1 tbsp. cinnamon
1/4 tsp. salt
2 pints fresh or frozen blueberries
2 1/2 to 3 cups fresh or frozen rhubarb, washed & sliced into 1-inch pieces

Butter an 8x11-inch baking dish.

In a large bowl, combine the sugar, tapioca, cinnamon and salt. Add rhubarb and blueberries; toss to coat. Let stand 15 minutes. Transfer to baking dish.

TOPPING:

1 cup (2 sticks) butter, softened
2 cups all-purpose flour
1/4 tsp. salt
1 cup brown sugar

Cut butter into flour, salt and brown sugar until it resembles coarse crumbs. Sprinkle over bluebarb and press down topping lightly with your hands.

Bake at 400°F for 40 minutes until golden brown.

Serve with vanilla ice cream.

Submitted by: Naverill