3 c. fresh blueberries

2-4 c. chopped rhubarb

1 1/2 c. rolled oats

2/3 c. brown sugar, packed

1/2 c. flour

1/2 c. butter

1/2 c. sugar

2 T. flour

Crust: Combine the dry ingredients. Cut in butter. Reserve 2/3 c. for the topping. Pat the rest on it in a greased 9 x 9x 2 inch pan. Bake at 350 degrees for 15 minutes.

Meanwhile, make the filling. In a large bowl combine blueberries, rhubarb, sugar and 2 T. flour. Toss and coat well. Spoon onto crust. Sprinkle reserved crumbs on top. Bake at 350 degrees for 45 – 50 minutes. Serve warm with whipped cream or ice cream if desired.

Tags: blueberries, rhubarb