Observing my rhubarb plant near the kitchen window prompted the realization that it was time to savor its harvest; this treasured recipe originates from my mother's collection and brought joy during my childhood. While it works simply with rhubarb, I incorporated berries this time, and it pairs wonderfully with a scoop of vanilla ice cream alongside a cup of coffee.
Combine the following ingredients in a medium bowl:
2 cups of chopped rhubarb (fresh or frozen)
3 cups of berries (any variety, fresh or frozen; I specifically used frozen blackberries)
4 Tbl. of flour
3/4 cup of sugar
After mixing, transfer the contents to the base of a 9 x 13 inch pan.
For the topping, prepare this mixture:
1 cup of brown sugar
1 1/2 cups of flour
1 cup of oatmeal
Incorporate 1 cup of butter, cutting it in (I melt mine in the microwave for ease). Spread this topping evenly over the berries.
Bake at 350 degrees for approximately 35 minutes until the edges are golden brown and the berries are bubbling.
Savor this delicious treat!
