Description

Tart rhubarb with mulberries and a buttery brown sugar oat topping makes a stunning summer dessert that’s easy, beautiful, and delicious

Ingredients

Scale

For the mulberry rhubarb filling:

3 cups chopped fresh rhubarb
2 cups mulberries (or other berries – fresh or frozen)
3/4 cup sugar
3 Tablespoons cornstarch (or quick-cooking tapioca if you can find it!)
1 1/2 teaspoons good quality vanilla

For the topping:

1/2 cup packed brown sugar
1/2 cup gluten free oat bran or oatmeal
1/4 cup brown rice flour
1/4 teaspoon salt
1/2 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 mulberries, rhubarb, sugar, vanilla and cornstarch. 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, oat bran, brown rice 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. Top with nuts (if using). Bake for 45 minutes or until the top is golden brown. Enjoy warm with vanilla ice cream!

Notes

RECIPE SOURCE: Sumptuous Spoonfuls – https://www.sumptuousspoonfuls.com/

© Copyright 2023, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.

Keywords: Gluten Free, Mulberry, Rhubarb, Crisp