1/2 cup uncooked old-fashioned oats
1/2 cup all-purpose flour
1/2 cup firmly packed brown sugar
1/2 cup finely chopped hazelnuts (filberts), if desired*
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg, if desired
8 stalks (4 cups) fresh rhubarb, sliced into 1/2-inch pieces**
1 cup fresh blueberries***
3/4 cup sugar
2 tablespoons cornstarch
3/4 cup water
1 teaspoon vanilla
Ice cream, if desired
Heat oven to 350°F.
Combine all topping ingredients except butter in bowl. Mix in butter with pastry blender or fork until mixture resembles coarse crumbs. Set aside.
Combine rhubarb and blueberries in bowl. Place mixture into ungreased 8- or 9-inch square baking dish. Set aside.
Combine sugar and cornstarch in 2-quart saucepan. Add water; mix well. Cook, stirring occasionally, over medium heat until mixture comes to a boil. Continue cooking 1-2 minutes or until mixture is thickened. Stir in vanilla. Pour over fruit.
Sprinkle topping over filling. Bake 30-35 minutes or until bubbly and topping is lightly browned. Cool 15 minutes. Serve warm with ice cream, if desired.
*Substitute your favorite finely chopped nuts.
**Substitute frozen rhubarb, thawed, well-drained.
***Substitute frozen blueberries, thawed, well-drained.
Rinse rhubarb stalks to remove any dirt. Trim off ends and remove any stringy pieces before slicing.