3 c. fresh or frozen blueberries
2 c. fresh rhubarb, cut into 1 inch pieces or 2 c. frozen
1 1/2 c. rolled oats
2/3 c. brown sugar
1/2 c. flour
1/2 c. butter
1/2 c. sugar
2 tbsp. flour
Whipped cream

For Crust: In a large bowl, combine the oats, brown sugar, and 1/2 cup flour. With a fork, cut butter into the oat mixture until resembles coarse crumbs. Reserve 2/3 cup crumb mixture for topping. Oat remaining crumb mixture into the bottom of a greased 9 x 9 x 2 inch pan. Bake at 350 degrees for 10 or 15 minutes or until light brown.

For Filling: In a large bowl, combine the blueberries and rhubarb. Add sugar and the 2 tablespoons of flour; toss to coat well. Spoon over baked crust. Sprinkle with reserved crumb mixture. Bake at 350 degrees for 45 to 50 minutes. Serve warm with whipped cream.