I made this for the first time last week and it is now one of my favorite summer dessert recipes!
I used mulberries from our yard:
And rhubarb from our garden:
Ingredients
1/2 cup white sugar
5 tablespoons all-purpose flour
4 cups washed, de-stemmed mulberries
4 cups washed, diced rhubarb
2 tablespoons corn starch
1 1/2 cups all-purpose flour
1 cup packed brown sugar
1/2 cup (1 stick) butter
1 cup rolled oats
Directions
1. Preheat oven to 375 degrees.
2. In a large bowl, mix white sugar, 5 tablespoons flour, corn starch, mulberries and rhubarb. Pour the mixture into a baking dish (9x13 inch works best, but you can use other dimensions).
3. In a separate bowl, mix 1 1/2 cups flour, brown sugar, butter, and oats for the topping.
4. Crumble the topping over the mulberry-rhubarb mixture.
5. Bake 45-50 minutes, or until topping is crisp and lightly browned. There should be some bubbling of the filling along the sides of the pan.
Tips
1. This is roughly what the diced rhubarb should look like:
2. De-stemming the mulberries can be a laborious process. I used kitchen scissors to snip the stems off, and here's what my hands looked like afterwards: (mmmmm, mulberry juice!)
3. The crumbliness of the topping depends on how much butter you add. This recipe yields an even, crunchy layer on top of the filling, almost like granola. Adding more butter will make the topping clump together more.
This is what it looks like after baking:
And in cross-section:
And a la mode!
