- 0 TOPPING
- 1⁄2 cup packed brown sugar
- 1⁄2 cup flour
- 1⁄2 cup rolled oats
- 1⁄4 cup melted margarine
- 0 FRUIT FILLING
- 3 cups chopped rhubarb
- 3 cups blueberries
- 2 tablespoons cornstarch
- 1⁄2 cup sugar
- 1 cup cranberry juice
- 1 teaspoon vanilla
Mix the brown sugar, flour and oats in a bowl. Stir in the margarine. Set aside.
Spread the rhubarb and blueberries in an 8-inch baking dish.
In a 2-3 quart saucepan, mix cornstarch and sugar and stir in the juice. Cook over medium heat until thickened, stirring constantly.
Add the vanilla and pour mixture over the rhubarb and blueberries.
Crumble the oat mixture on top of the fruit.
Bake at 350 degrees for 45 minutes.
Serve warm or cold. Refrigerate leftovers within 2 hours.
Try strawberries instead of blueberries. Use apple or grape juice instead of cranberry juice.