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DESSERT RECIPE:
Rhubarb Blueberry Crumble

-cup rolled oats (not instant) or quick cooking oats
3-tbsp wheat germ
3-tbsp all-purpose flour
-cup brown sugar, lightly packed
2-tbsp chopped pecans
1-tsp cinnamon
-cup soft margarine
Filling:

2 -cups sliced rhubarb, cut into 1/2" pieces
2 -cups blueberries, fresh or frozen (don't defrost frozen berries)
1/3-cup brown sugar, lightly packed
-tsp cinnamon
1 -tbsp cornstarch

Rhubarb Blueberry Crumble

Preheat oven to 350*F
Topping:
Combine oatmeal, wheat germ, flour, brown sugar, pecans and cinnamon in a bowl and mix 
well
Work in margarine with a fork until margarine is well distributed and all dry ingredients are moist
Filling:
Combine rhubarb and blueberries in a bowl
Stir together brown sugar, cinnamon, and cornstarch
Sprinkle over fruit and toss well
Spoon into a lightly greased 6-cup ovenproof dish
Sprinkle topping mixture evenly over fruit
Bake for 40-45 minutes or until fruit is soft and topping golden
Serve warm

6-8 servings

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