If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

Ingredients

  • 6 cups fresh or frozen unsweetened blueberries
  • 4 cups diced fresh or frozen rhubarb
  • 1 cup sugar
  • 1/4 cup all-purpose flour
  • 1 cup quick-cooking oats
  • 1 cup packed brown sugar
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup cold butter
  • whipped cream, optional

Directions

  1. Preheat oven to 350°. In a large bowl, combine blueberries, rhubarb, sugar and flour. Transfer to a greased 13x9-in. baking dish.
  2. For topping, in a large bowl, combine oats, brown sugar, flour, nutmeg and cinnamon; cut in butter until crumbly. Sprinkle over fruit mixture.
  3. Bake 45-55 minutes or until the fruit is bubbly and topping is golden brown. Let cool 10 minutes. Serve warm; dollop with whipped cream if desired.