Best Blueberry Rhubarb Crumble - cooking recipe

Ingredients

Filling
1 cup granulated sugar
3 tablespoons cornstarch
3 cups rhubarb (1/4 inch slices)
2 cups blueberries (frozen work great)
3 tablespoons unsweetened apple juice
1 tablespoon fresh lemon juice (bottled is fine)
1 tablespoon butter
Crumb Topping
3/4 cup flour
3/4 cup brown sugar
6 tablespoons butter
1 teaspoon cinnamon

Preparation

Preheat oven to 350.
Thoroughly mix sugar and cornstarch in the bottom of a large pot.
Add rhubarb, blueberries, apple juice, lemon juice and butter to pot.
Stir to combine with sugar and cornstarch.
Continue to stir and cook over medium heat until thick and glossy.
Transfer to pie pan. Top with crumble.
Bake for 30 - 35 minutes.
Enjoy with vanilla ice cream -- yummy!