Ingredients
Scale
For the blueberry rhubarb filling:
- 3 cups chopped fresh rhubarb
- 2 cups blueberries (fresh or frozen)
- 3/4 cup sugar
- 3 – 4 tablespoons quick-cooking tapioca
- 1 1/2 teaspoons good quality vanilla
For the topping:
- 1/3 cup packed brown sugar
- 1/2 cup quick-cooking oatmeal (use gluten free oats if you need to)
- 1/4 cup whole wheat flour (for gluten free, try brown rice flour)
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1/4 cup cold butter
- Optional: 1/2 cup toasted pecans or walnuts
Instructions
- Preheat oven to 350 degrees.
- In a medium bowl toss the blueberries, rhubarb, sugar, vanilla and tapioca. Let stand for 15 minutes, tossing at least twice.
- Pour into a lightly greased square 9×9 or 8×8 baking pan.
- In another bowl, combine the brown sugar, oats, flour, salt, cinnamon and ginger. Mix well.
- Cut in the butter until the mixture resembles coarse crumbs. Stir in the nuts (if using).
- Sprinkle the topping evenly over the rhubarb mixture. Bake for 45 minutes or until the top is golden brown.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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