- 2 cups chopped fresh rhubarb
- 2 cups sliced fresh strawberries
- 1 cup fresh or frozen blueberries
- 1 tablespoon balsamic vinegar
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 1/3 cup sliced almonds
- 1/8 teaspoon salt
- 1 egg, lightly beaten
- 1/3 cup Fleischmann's Original Margarine-stick, melted
- Reddi-wip Original Whipped Light Cream
- Ground nutmeg (optional)
- Preheat oven to 375 degrees F. Mix rhubarb, strawberries, blueberries and vinegar in large bowl. Combine 1 cup sugar and the cornstarch in small bowl. Add to fruit mixture; mix lightly. Spoon into 11×7-inch baking dish; set aside.
- Combine flour, remaining 3/4 cup sugar, almonds and salt in medium bowl. Stir in egg until mixture is crumbly; sprinkle evenly over fruit. Drizzle with Fleischmanns.
- Bake 35 to 40 minutes, or until topping is lightly browned and fruit mixture is hot and bubbly. Serve warm topped with a serving of Reddi-wip. Sprinkle with nutmeg, if desired.