Serves four
- 2 cups Rhubarb-washed, diced ¾-inch
- 2 cups Apples, peeled, cored diced ¾-inch
- ½ cup Dried Cranberries or Craisins
- 1 cup Sugar
- ½ tsp. Cinnamon
- ¼ tsp. Ground ginger
- 2 tsp. Vanilla extract
- 2 tbsp. Cornstarch
- ½ cup All-purpose flour
- ½ cup brown sugar
- ½ cup oatmeal
- 4 tbsp. Butter, cold and cut into pieces
Preheat oven to 375 degrees Fahrenheit.
In a bowl, combine the rhubarb, apples, dried cranberries, sugar, cinnamon, ginger and vanilla extract.
Sift the cornstarch over the fruit and toss well.
Divide the fruit into four individual baking dishes or in one 6-by-8-inch casserole dish.
To make the topping, sift the flour into a bowl and stir in the brown sugar, oatmeal and butter.
Using a pastry cutter, cut the butter pieces until crumbly. Toss thoroughly.
Spoon and level, but don’t pack, the topping mixture over the fruit.
Place the baking dishes on a cookie sheet and bake in the oven for about 30 minutes or until the fruit is tender and the crisp topping is deep gold.
Let cool for 10 minutes and serve warm with ice cream.
