Baked Rhubarb Blueberry Crisp

Ingredients

• 1/4 cup packed brown sugar
• 1/2 cup all-purpose flour
• 1/2 cup old-fashioned rolled oats
• 1/4 cup margarine or butter, melted
• 3 cups chopped rhubarb
• 3 cups blueberries
• 2 tablespoons cornstarch
• 1/2 cup sugar
• 1 cup 100% fruit juice
• 1 teaspoon vanilla

Method

1. 1 Preheat oven to 350°F. In a medium bowl, stir together brown sugar, flour, and oats. Mix in melted butter and set aside.
2. 2 Spread chopped rhubarb and blueberries in an 8x8-inch baking dish.
3. 3 In a saucepan, mix cornstarch and sugar, then stir in fruit juice. Cook over medium heat, stirring constantly, until thickened. Remove from heat and stir in vanilla.
4. 4 Pour the thickened fruit mixture over the rhubarb and blueberries. Crumble the oat mixture on top.
5. 5 Bake for 45 minutes or until the topping is browned and fruit is bubbling at the edges. Serve warm or cold.