Ingredients

Scale

4– 5 cups chopped rhubarb (frozen works well too!)
3/4 cup sugar
2 tablespoons quick-cooking tapioca
1 1/2 teaspoons good quality vanilla
1 (11-oz.) can mandarin oranges in light syrup, drained
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 oven to 350 degrees.
In a medium bowl toss the rhubarb, sugar and tapioca. Let stand for 15 minutes, tossing twice.
Pour into a lightly greased square 9×9 or 8×8 baking pan and top with the mandarin orange segments.
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.
Sprinkle the topping evenly over the rhubarb mixture. Bake for 45 minutes or until the top is golden brown.

Notes

To make this recipe gluten free, use brown rice flour in place of the whole wheat flour and make sure to use gluten free oats.

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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