Rhubarb Blueberry Crisp Bars

This reminded me of the flavor and texture of rhubarb dump cake; it was incredible!

1 cup old fasioned oats
1 cup packed brown sugar
1 cup lour
pinch salt
1/2 cup unsalted butter
4 cups diced rhubarb
1 cup sugar
2 T cornstarch
1 cup water
1 t vanilla extract
1 cup fresh or frozen blueberries
1/2 cup chopped nuts (I used walnuts)

Preheat oven to 350°. Spray a 13 x 9" baking pan with cooking spray. Set aside.
In a large bowl, combine oats, sugar, flour and salt. Cut in butter til mixture resembles coarse crumbs.http://media-files.gather.com/images/d372/d844/d745/d224/d96/f3/full.jpg
Press 2 cups of topping into prepared pan; cover with rhubarb. Set aside.
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In a medium saucepan, combine sugar and cornstarch over high heat. Stir in water; cook til mixture is thickened and clear, about 1 minute. Stir in extract and blueberries; pour over rhubarb.
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Top blueberries with reserved topping. Sprinkle with nuts.

Bake 45 minutes or til hot and bubbling and topping is crisp. Cool slightly and slice.http://media-files.gather.com/images/d376/d844/d745/d224/d96/f3/full.jpghttp://media-files.gather.com/images/d370/d844/d745/d224/d96/f3/full.jpg

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