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BUMBLEBERRY CRISP

1 cup flour
1 cup
rolled oats
3/4 cup brown sugar
1/2 tsp each cinnamon and nutmeg
1/2 cup butter, melted

3/4 cup sugar
2 tbsp cornstarch
1 cup cold water
1 tsp grated orange rind

1 1/2 cups chopped rhubarb
1 cup sliced strawberries
1 cup sliced peeled apples
1 cup blueberries

Combine flour, oats, brown sugar, cinnamom, and nutmeg. Stir in
butter. Press 1/2 of the mixture into a greased 9" square cake
pan. In small saucepan combine sugar and cornstarch. Whish in water
and rind until smooth. Bring to boil, reduce heat to med-low and
cook 5 min or until thickened and clear, whisking constantly. Toss
together fruit. Arrange over base. Pour sauce over top. Sprinkle
with remaining flour mixture. Bake in a 350F oven 50-60 min or
until fruit is tender and topping is golden. Serve warm. Makes 8
servings.

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