Ingredients:

Filling:

• 1/8 cup organic cane sugar
• 3-1/2 tbs gluten-free cornstarch
• 3/4 tsp ground gluten-free cinnamon
• 2 cups rhubarb (1/2″ pieces)
• 1 cup mixed berries (blueberries, raspberries or strawberries)

• Topping:
• 1-1/8 cup certified gluten-free rolled oats
• 1/4 cup brown sugar
• 1/2 tsp ground cinnamon
• 1/2 cup butter (I use Earth Balance Vegan Soy-Free Spread)
• 1/4 cup almond slivers (optional)

Instructions:

1} Preheat the oven to 375 degrees Fahrenheit.
2} In a medium mixing bowl combine the granulated sugar, cornstarch and cinnamon and mix together.
3} In a large mixing bowl, add the rhubarb pieces and mixed berries and stir to blend.
4} Pour the sugar, cornstarch and cinnamon mixture over the rhubarb and berry filling and stir to mix. Make sure the filling is blended evenly.
5} In the medium mixing bowl, add the rolled oats, brown sugar and cinnamon and stir to blend.
6} Cut the butter into small pieces and add to the oat mixture. Mix the butter into the mixture using a fork to coat the oats with the butter. Stir until the butter is blended through the oat mixture (the mix will be somewhat crumbly).
7} Grease an 8×8″ baking pan. Pour the rhubarb mixture into the pan and spread out evenly. Then sprinkle the oats blend over the top evenly.
8} Sprinkle the almond slivers over the top evenly (optional).
9} Place the pan in the preheated oven for about 30 minutes. Serve warm or cool.