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Pulse flour and salt in a food processor then add butter and olive oil. Pulse 10 to 12 times to make small pieces then while pulsing slowly drizzle enough brandy to moisten all dry ingredients and form a dough. Remove from processor, flatten and wrap in a film wrap then refrigerate for 2 hours.
Preheat oven to 350 degrees. Roll to 16-inch circle. Spread cold blueberry filling on the bottom to within 4 inches of the edge. Spread rhubarb filling over top of blueberry then fold the edge over to enclose. Refrigerate for 10 minutes then place into the hot oven and bake until rhubarb is soft and the crust is brown and cooked - 35 to 45 minutes. Remove from oven and let cool before cutting into wedges and serve with fresh blueberries and whipped cream.
Place rhubarb in a large bowl and pour lemon juice and vinegar over top. Stir to coat. Combine the sugar, salt, and cornstarch then pour over rhubarb. Stir to coat.
Place all in a small pot and bring to a simmer over low heat. Once blueberries are broken and filling has thickened, remove from heat and let cool to room temperature then cover and refrigerate until cold.
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