Gluten Free, Huckleberry, Rhubarb Crisp

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!