Ingredients
Scale
For the filling:
- 3 cups chopped rhubarb
- 1 cup peeled, sliced apples
- 1 cup pitted sweet cherries
- 2/3 cup sugar
- 2 tablespoons quick-cooking tapioca
- 2 teaspoons good quality vanilla
For the topping:
- 1/3 cup packed brown sugar
- 1/2 cup old fashioned oats
- 1/4 cup whole wheat flour
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/4 cup cold butter
- 1/2 cup toasted pecans or walnuts
Instructions
- Preheat oven to 350 degrees. In a medium bowl toss together the filling ingredients. Let stand for 15 minutes, tossing twice. Pour into a lightly greased square glass 9×9 or 8×8 baking pan (a cast iron pan or flat casserole pan works fine too).
- In another bowl, combine the topping ingredients except for the butter and nuts. Mix well.
- Cut in the butter until the mixture resembles coarse crumbs. Stir in the nuts. Sprinkle the topping evenly over the rhubarb mixture.
- Bake for 45 minutes or until the top is golden brown and the filling is hot and bubbly. Serve warm, topped with vanilla ice cream if you like.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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