Blueberry-Rhubarb Crumble

I went back to my old food co-op on a one-off basis this week -- they needed a fill-in person and said they were getting rhubarb. That stuff is so hard to find and I love it so! I can't even find out how you grow it, it seems like it would be an easy and early addition to the garden. (Of course, I haven't looked terribly hard.) Below is a recipe I found on Cooks.com, and significantly added to. I used frozen blueberries and fresh rhubarb. Mmmmm . . .

BLUEBERRY - RHUBARB CRUMBLE
For filling: 3 c. fresh or frozen blueberries 2 c. fresh rhubarb, cut into 1 inch pieces or 2 c. frozen cut rhubarb 1/2 cup sugar 1/4 cup all purpose flour 1/2 teaspoon cinnamon 2 tablespoons orange juice For topping: 1 1/2 c. regular rolled oats 2/3 c. brown sugar, packed 1/2 c. all-purpose flour 1/2 c. butter 1/2 c. sugar 2 tbsp. all-purpose flour Whipped cream 1. Thaw fruit, if frozen. Do not drain. 2. Mix sugar, flour and cinnamon together. Pour mixture over rhubarb and blueberries. Add orange juice. Stir until fruit is well coated 3. For the topping, in a large mixing bowl combine the oats, brown sugar and the 1/2 cup flour. With a pastry cutter or fork, cut butter into oat mixture until mixture resembles coarse crumbs. Reserve 2/3 cup crumb mixture for topping. Pat remaining crumb mixture into the bottom of a greased 9 x 9 inch baking pan. 4. Bake in a 350 degree oven 10 to 15 minutes or until light brown.