RHUBARB-BLUEBERRY CRUMBLE

2/3 cup sugar

2 tbsp cornstarch

1/4 tsp salt

3 cups fresh blueberries

3 cups sliced fresh or frozen rhubarb

Topping:

3/4 cup biscuit/baking mix

1/3 cup sugar

1/8 tsp salt

1/3 cup cold unsalted butter, cubed

1/2 cup old-fashioned oats

1/2 cup chopped almonds

Preheat oven to 375-degrees.

In a large bowl, mix sugar, cornstarch and salt. Add blueberries and rhubarb, too to coat. Transfer to a greased 8-inch square baking dish or pan.

To make topping: In a small bowl, mix baking mix, sugar and salt together. Cut in the butter until crumbly. Stir in oats and almonds. Sprinkle over the filling. Bake 40-45 minutes or until bubbly and browned.

Note - If using frozen rhubarb, measure while frozen then thaw completely. Drain in a colander but do not press liquid out.

recipe and photo TOH 2013