Ingredients
Scale
For the filling:
- 1 1/2 cups chopped rhubarb
- 3 Tablespoons sugar
- 1 Tablespoon chia seeds or tapioca
- 1/4 cup lilac blossoms
- 1/2 teaspoon vanilla
For the topping:
- 1/3 cup packed brown sugar
- 1/2 cup quick-cooking oatmeal
- 1/4 cup whole wheat flour
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1/4 cup cold butter
Instructions
- Preheat the oven to 350 F. In a small mixing bowl, stir together the rhubarb, sugar, chia or tapioca, lilac blossoms and vanilla. Let rest for about 15 minutes, stirring occasionally.
- Meanwhile, in another bowl, combine the brown sugar, oats, flour, salt, cinnamon and ginger. Mix well to make a crumbly mixture.
- Pour the rhubarb mixture into an oven safe bowl, then top with about 3/4 cup of the topping mixture. Save the rest of the topping in the fridge or freezer for future use.
- Bake at 350 for about 20 – 30 minutes or until the top is golden brown, the rhubarb is soft and the filling is hot and bubbly.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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