Bluebarb Crunch (8 servings) 4 cup rhubarb cut into l-inch pieces 2 cups blueberries 1 cup granulated sugar 1/2 cup all-purpose flour 1 teaspoon cinnamon 1 teaspoon lemon juice 1/2 cup water For Crumble/Crunch Topping l cup all-purpose flour l cup packed brown sugar 1/2 cup rolled oats 1/2 cup butter or margarine - melted 1/2 cup chopped walnuts Preheat oven to 375 In a large bowl combine rhubarb, blueberries, sugar, flour, cinn, lemon ju and water. mix well. Pour into a greased 9 by 12" baking dish. For topping, in a small bowl combine topping ingredients, sprinkle topping over fruit. Bake 45 min. until rhubarb is tender. Best when served warm! Have a great breakfast!!! Mr Breakfast would like to thank truleelee for this recipe. Recipe number 1295. Submitted 7/8/2004.