2 cups chopped fresh rhubarb
2 cups sliced fresh strawberries
1 cup fresh or frozen blueberries
1 tablespoon balsamic vinegar
1-3/4 cups granulated sugar, divided
2 tablespoons cornstarch
1 cup flour
1/3 cup sliced almonds
1/8 teaspoon salt
1 egg, lightly beaten
1/3 cup butter, melted
1 dollop whipped cream
Ground nutmeg, optional
Preheat oven to 375°F. Mix rhubarb, strawberries, blueberries and vinegar in large bowl. Combine 1 cup of the sugar and the cornstarch in small bowl. Add to fruit mixture; mix lightly. Spoon into 11×7-inch baking dish; set aside.
Combine flour, the remaining 3/4 cup sugar, almonds and salt in medium bowl. Stir in egg until mixture is crumbly; sprinkle evenly over fruit. Drizzle with melted butter.
Bake 35 to 40 minutes or until topping is lightly browned and fruit mixture is hot and bubbly. Serve warm topped with whipped cream. Sprinkle with nutmeg, if desired.