Crisp, Rhubarb - Blueberry

By Judge99

Ingredients

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

Preparation

Step 1

Preheat oven to 350°. In a large bowl, combine blueberries, rhubarb, sugar and flour. Transfer to a greased 13x9-in. baking dish.
For topping, in a large bowl, combine oats, brown sugar, flour, nutmeg and cinnamon; cut in butter until crumbly. Sprinkle over fruit mixture.
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.