Blueberry-Rhubarb Crisp
From : Better Homes and Gardens
Servings : 6

3 cups blueberries
2 cups rhubarb, sliced
1/2 cup rolled oats
1/2 cup flour
1/2 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/4 cup butter

For filling: Place fruit in a 2 quart square baking pan.

For topping: In a med. bowl, combine oats, flour, brown sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle topping over filling.

Bake at 350 degrees for 30-35 min. or until fruit is tender and topping is golden.