Mom has a little book of recipes that she has copied down over the years, so I have no idea where this recipe originated. I of course tweaked it slightly since the original recipe wasn't gluten free and was only rhubarb.
Preheat the oven to 350. F.
You will need two bowls and a sauce pan. and a 9 x 13 baking pan.
In a sauce pan mix 1 cup sugar, 2 1/2 Tablespoons Corn Starch, and 1 Cup water. Boil all this till clear. Remove from heat. Add 1 tsp, pure vanilla extract.
In one bowl have 2 cups cut rhubarb and 2 cups huckleberries (I used frozen), fresh would also be good. Pour and mix the Sugar syrup over the fruit and mix together. Pour into a greased 9x 13 baking pan and spread evenly.
In your other bowl mix 1 cup melted butter, 1 cup gluten free flour, 3/4 cup oats, 3/4 cup brown sugar, 3/4 cup chopped pecans, 1 teaspoon cinnamon, 1/2 teaspoon cardamom, and 1/4 teaspoon salt.
Spread this over the top of the fruit mix in the pan.
Bake for 1 hour.
The top mixture will drop down into the fruit and it will look pretty goopy, definitely spoon into a bowl and eat with a spoon. Even better with some ice cream!
About the Blog
I've been blogging on and off for years. This is my area to explore healing, food, wine, travel and various thoughts on life. My goal: Be True. Be Kind. Heal. Dream. Inspire. Discover. Create.