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- For the rhubarb berry filling:
- 2 cups chopped rhubarb
- 2 1/2 cups mixed frozen berries (I used blackberries, blueberries, and raspberries)
- 1/2 cup granulated sugar
- 1 tablespoon orange zest
- 1 tablespoon fresh orange juice
- 1/2 teaspoon vanilla extract
- 1 tablespoon cornstarch
- For the crisp topping:
- 1 1/2 cups cup old-fashioned oats (use gluten-free oats for gf)
- 1/2 cup white whole wheat flour (or flour of your choice, use gluten-free flour for gf)
- 1/2 cup packed brown sugar
- 3/4 teaspoon ground cinnamon
- 1/4 teasopon salt
- 6 tablespoons butter, melted
- Ice cream or whipped cream for serving, optional
View Full Recipe at Two Peas and Their Pod
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