Blueberry-Rhubarb Crumble

Blueberry-Rhubarb Crumble

6 C. fresh or frozen unsweetened blueberries
4 C. diced fresh or frozen rhubarb
1 C. sugar
1/4 C. all purpose flour

Topping:
1 C. quick cooking oats
1 C. packed brown sugar
1/2 C. all purpose flour
1/2 t. ground nutmeg
1/2 t. ground cinnamon
1/2 C. cold butter
whipped cream, optional

Combine blueberries, rhubarb, sugar and flour. Transfer to a greased 9x13 baking dish. For topping, combine oats, brown sugar, flour, nutmeg and cinnamon. Cut in butter until crumbly. Sprinkle over fruit mixture.

Bake at 350 for 45-55 minutes or until fruit is bubbly and topping is golden brown. Let cool 10 minutes. Serve warm; dollop with whipped cream if desired.