Ingredients
3 cups chopped fresh or frozen rhubarb2 cups fresh or frozen blueberries1/2 cup sugar2 tablespoons all-purpose flourTOPPING:1/2 cup packed brown sugar1/3 cup all-purpose flour1/4 cup cold butter1/2 cup slivered almonds, toasted
Preparation
In a large bowl, toss rhubarb and blueberries with sugar and flour. Transfer to a greased 2-qt. baking dish.
In a small bowl, combine brown sugar and flour; cut in butter until mixture resembles coarse crumbs. Stir in almonds. Sprinkle over fruit.
Bake at 350° for 1 hour or until bubbly. Serve warm.
