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A sweet dessert, delicious with vanilla ice cream, yogurt, or milk.

Filling Ingredients:

1 1/2 pounds rhubarb, sliced thickly

2 cups of sliced strawberries

3/4 of a cup of sugar

2 tablespoons tapioca mix

2 Tablespoons fresh fruit juice. I used apple juice.

A pinch of salt

Topping Ingredients:

5-6 tbsp butter

1/2 cup quick oats

1/4 cup sunflower seeds

1/4 cup flower

1/4 cup brown sugar

Preheat oven to 375°F

Stir rhubarb, sugar, berries, tapioca, salt and juice in a large bowl. Let stand for 15-20 minutes, stir every few minutes. Spread mix evenly into a glass or ceramic casserole dish.

With a large spoon, mash all ingredients together in a bowl until evenly mixed, and forming into dry-ish bits of various sizes. Sprinkle evenly over filling. Bake until filling bubbles and topping starts to brown, about 30 minutes. Let cool for 30 minutes, serve.

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