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Ingredients

TOPPING
¼ cup packed brown sugar
½ cup all-purpose flour
½ cup old fashioned rolled oats
¼ cup margarine or butter, melted
FRUIT FILLING
3 cups chopped rhubarb (fresh or frozen)
3 cups blueberries (fresh or frozen)
2 Tablespoons cornstarch
½ cup sugar
1 cup 100% fruit juice (any type)
1 teaspoon vanilla (optional)

Directions

  1. Wash hands with soap and water.
  2. Preheat oven to 350 degrees F.
  3. In a medium bowl, stir together brown sugar, flour and oats. Mix in margarine or butter and set aside.
  4. Spread rhubarb and blueberries in an 8x8-inch baking dish and set aside.
  5. In a medium saucepan, mix cornstarch and sugar and stir in the juice. Cook over medium heat, stirring all the time, until the mixture has thickened. Turn off heat.
  6. Stir in vanilla, if desired. Pour mixture over rhubarb and blueberries.
  7. Crumble oat mixture on top of fruit.
  8. Bake for 45 minutes or until topping is browned and fruit is bubbling at edges. Serve warm or cold.
  9. Refrigerate leftovers within 2 hours.

Notes

  • Try strawberries instead of blueberries.
  • Adding vanilla brings out sweet flavors of the fruit.

    Paid for in part by Oregon SNAP. OSU Extension Service prohibits discrimination in all its programs, services, activities and materials. This institution is an Equal Opportunity Provider and Employer.       

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    Makes:
    4 1/2 cups
    Prep time:
    15 minutes
    Cooking time:
    45 minutes
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