Ingredients
Topping
2/3 cup old-fashioned oats
3/4 cup packed dark brown sugar
1 cup all purpose flour
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1 2/3 sticks chilled unsalted butter, cut into pieces
Filling
4 cups 3/4-inch-thick slices fresh rhubarb
4 med-large unpeeled apples, cored and cut in 1 inch chunks
1 1/2 cup sugar (1/2 white & 1/2 brown or torbinado)
1/4 cup cornstarch
2 teaspoons fresh lemon juice
1 1/2 teaspoons ground cinnamon
1 teaspoon vanilla extract
Preparation
Topping: Combine first 5 ingredients in medium bowl or food processor, until mixed. Add butter and cut into flour, using a pastry blender or process in food processor until flour & butter is of small pea sized consistency.
Make filling: Combine all filling ingredients in a large bowl. Let stand up to 1 hour for juices to form.
Position rack in center of oven and preheat to 375°F. Butter 9 x 13 x 2-inch glass baking dish. Transfer filling to prepared dish. Sprinkle topping evenly over filling in dish, covering fruit completely. Bake until fruit is tender, & juice bubbles thickly around sides & topping begins to brown slightly, about 40-50 minutes. Serve warm, or at room temperature. Delicious plain or served with vanilla ice cream or whipped topping.
