Blueberry Rhubarb Crumble

Blueberry Rhubarb Crumble

Ingredients:
3 cups fresh or frozen blueberries
2 cups fresh or frozen rhubarb, cut into 1-inch pieces
2 cups regular rolled oats
2/3 cups brown sugar, packed
1/2 cup all-purpose flour
1/2 cup butter or margarine
1/2 cup sugar
2 tbsp. all-purpose flour

Directions:
For crust, in a large mixing bowl combine the oats, brown sugar and
the 1/2 cup flour. Cut the butter into the oat mixture until mixture
resembles coarse crumbs. Reserve 3/4 cup crumb mixture for topping.
Pat remaining crumb mixture into the bottom of a greased 9 x 9 inch
baking dish. Bake in a preheated 350-degree oven 10 to 15 minutes
or until a light golden 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 on top of the baked crust. Sprinkle with reserved
crumb mixture. Bake in a 350-degree oven 45 to 50 minutes or until
golden. Serve warm with reduced fat ice cream
53
Blueberry Ricotta Squares
Makes 16 squares