RHUBARB AND BLUEBERRY CRUMBLE

Ingredients

• 3 cups sliced rhubarb
• 2 cups blueberries
• 1/2 cup sugar
• 2 tbsp flour
• 1 tsp vanilla
• 1/2 tsp ginger
• 1/2 cup quick-cooking rolled oats
• 1/2 cup (packed brown sugar)
• 1/4 cup flour
• 1/4 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 cup butter
• Vanilla ice cream

Directions

1. Combine first 6 ingredients (rhubarb through ginger).
2. Spoon mixture into an 8 inch square glass baking dish. Combine next 5 ingredients (rolled oats through nutmeg) in a bowl.
3. Using a pastry blender, cut in butter until coarse crumbs form. Sprinkle crumb mixture over fruit.
4. Place a brick directly on grid on natural gas barbecue. Place baking dish on top of brick.
5. Bake, with lid down, over medium heat for 30 - 35 minutes or until golden brown and juices are thick and bubbly.
6. Turn baking dish a quarter turn every 10 - 15 minutes to ensure even cooking. Serve warm with ice cream.