Rhubarb Crunch

Rhubarb or Blueberry Crunch

Combine 6 cups of diced rhubarb or blueberries
1 cup sugar,
3 T flour
½ cup water
Pour into greased 9 by 13 pan.
Combine 1 cup brown sugar
1 cup quick oatmeal
1 ½ cup flour

Cut in ½ cup butter
1/2 cup shortening
Sprinkle over fruit.
Bake at 375 degrees for 40 minutes. Serve warm with ice cream