Ingredients - Filling
3 cups rhubarb, cut into 1/4 inch pieces (about 4 stalks)
2 cups dried cherries, (dried cranberries will work too)
2 tablespoons AP flour
2/3 cup brown sugar
1/3 cup white sugar
1/4 cup aged balsamic vinegar
Ingredients - Topping
1 stick unsalted butter, cut into small cubes
1/2 cup AP flour
3 tablespoons brown sugar
1/4 cup white sugar
1/8 teaspoon salt
1/4 cup oatmeal (not instant)
2 tablespoons sliced almonds, no skins
Start by making the filling. Depending on how fast you chop and measure, this part takes about 5-8 minutes. I usually slice the rhubarb stalks lengthwise into three strips and then cut crosswise to get the 1/4 inch dice. This is not meant to exhibit knife skills. A rough chop is lovely.
Start by cutting your butter into small cubes, then place it back in the refrigerator so it stays cold while you prep the other ingredients.
After removing the dessert from the oven, let cool for 5-10 minutes. I'm telling you....these things will be piping hot and they retain their heat amazingly well. So use caution when serving!
Of course, vanilla ice cream or cinnamon ice cream or strawberry ice cream or simple whipped cream all add a delicious cool creaminess to the final dish, but I can eat it straight too. Just like candy!
Enjoy and Happy Baking!