Ingredients
2/3 cup sugar2 tablespoons cornstarch1/4 teaspoon salt3 cups fresh blueberries3 cups sliced fresh or frozen rhubarb, thawedTOPPING:3/4 cup biscuit/baking mix1/3 cup sugar1/8 teaspoon salt1/3 cup cold unsalted butter, cubed1/2 cup old-fashioned oats1/2 cup chopped almonds
Preparation
Preheat oven to 375°. In a bowl, mix sugar, cornstarch and salt. Add blueberries and rhubarb; toss to coat. Transfer to a greased 8-in. square baking dish.
For topping, in a small bowl, mix baking mix, sugar and salt. Cut in butter until crumbly; stir in oats and almonds. Sprinkle over filling. Bake until filling is bubbly and topping is golden brown, 40-45 minutes.
