• 1 cup rolled oats
• 1/2 cup unbleached all-purpose flour
• 1/2 cup brown sugar
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/8 teaspoon sea salt
• 1/2 cup (1/4 lb.) cold butter, cut into chunks
• 12 ounces rhubarb (about 3 stalks)
• 3/4 cup granulated sugar
• 2 tablespoons cornstarch
• 4 cups raspberries, rinsed and drained
To Prepare:
• 1. In a bowl, mix oats, flour, brown sugar, cinnamon, ginger, and salt. With your fingers rub and cut butter into oat mixture until coarse crumbs form. Cover and chill.
• 2. Rinse rhubarb & Cut red parts into 1/2-inch-thick slices; you need 2 cups. In a large bowl, combine granulated sugar, cornstarch, raspberries, and rhubarb and mix gently to coat. Pour into a shallow 2- to 3-quart baking dish and sprinkle evenly with topping.
• 3. Bake in a 350° regular or convection oven until topping is golden brown and fruit is bubbling, about 45 minutes. Serve warm or at room temperature.
