1 cup fresh or frozen rhubarb
2 cups fresh or frozen blueberries
1/4 cup butter
1 1/4 cups granulated sugar
3/4 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg
pinch salt
1/2 cup milk
1 tablespoon cornstarch
1 teaspoon grated orange zest
1/2 cup orange juice
whipped cream (optional)
Place rhubarb and blueberries in slow cooker. In a bowl, cream together butter and 3/4 cup of the granulated sugar. In another bowl combine flour, baking powder, cinnamon, nutmeg and salt. Add to the butter mixture alternately with milk. Spread over fruit in slow cooker. In a small saucepan, combine cornstarch and grated orange zest. Stir in orange juice. Bring orange juice to a boil over medium high heat; cook, stirring constantly, until slightly thickened. Remove from heat and pour over batter in slow cooker. Cover and cook on high for 2 to 3 hours or until top is golden and fruit is bubbly. Serve warm with dollops of whipped cream, if desired. Serves 6 to 8.
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