1 cup sugar

2½ Tbl. tapioca

3 Tbl. flour

¼ tsp. salt

1/8 tsp cinnamon

2 cups fresh blueberries

2 cups finely chopped rhubarb

pastry for double crusted pie

Mix first 5 ingredients in a large bowl. Fold in fruit. Line a 9 inch pie pan with a pie crust. Fill with fruit mixture. Place second crust on pie and seal edges. Make vent hole slits in top of crust. Bake at 400º for 20 min. then reduce heat to 375º and continue baking for 25 min.

Blueberry Oatmeal Muffins

1 cup old fashioned oats

1¼ cups buttermilk

½ cup white flour

½ cup whole wheat flour

1 tsp. baking powder

½ tsp. baking soda

¼ tsp. salt

1 cup lightly packed brown sugar

¼ cup chopped walnuts

¾ cup blueberries

1 large egg

¼ cup canola oil

In a medium bowl, mix the buttermilk and oats and let stand for 10 minutes. Meanwhile, mix the next 7 ingredients in a large bowl. Then gently mix in the blueberries. In a medium bowl, wisk the egg and oil together. Fold into oatmeal mixture, then fold this into the large bowl of dry ingredients, just until well blended. Over mixing will make the muffins tough. Equally divide the batter into 12 prepared muffin tins (or use paper liners). Bake in preheated 375 degree oven for 20 minutes.

Blueberry – Banana Smoothie

2 ripe bananas peeled and sliced

2 cups frozen blueberries

1 cup plain yogurt

2 Tbl. honey

1 cup low fat milk

¼ cup almonds

Combine all ingredients in a blender and puree until smooth. Makes 4 glasses.