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.
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This material was funded by USDA’s Supplemental Nutrition Assistance Program (SNAP). SNAP provides nutrition assistance to people with low income. SNAP can help you buy nutritious foods for a better diet. To find out more, contact Oregon SafeNet at 211. USDA is an equal opportunity provider and employer. 2017 Oregon State University Extension Service offers educational programs, activities, and materials without discrimination based on age, color, disability, gender identity or expression, genetic information, marital status, national origin, race, religion, sex, sexual orientation, or veteran’s status. Oregon State University Extension Service is an Equal Opportunity Employer.