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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 8 |
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A great summer dessert which should satisfy the sweet fans and the tart fans. This came from Market Street in Colleyville, TX. Ingredients:
1 tablespoon dry tapioca |
1 lemon, juice and zest of, grated |
1 cup sugar |
2 cups fresh blackberries |
4 cups fresh rhubarb, sliced into 1-inch pieces |
1 cup sugar |
1/4 cup flour |
3/4 cup qc oatmeal |
lemon zest |
Directions:
1. Preheat oven to 375.
2. Lightly butter a 9x13 baking dish.
3. Combine tapioca, lemon juice, and sugar. Stir until well blended.
4. Add berries and rhubarb. Stir gently to blend well; try not to break up the berries.
5. Pour mixture into prepared baking dish.
6. Prepare topping and sprinkle crumbs on top of the fruit in baking dish.
7. Bake for 35 minutes, or until top is crispy and lightly browned.
8. For topping: In a small bowl, combine 1 cup sugar, 1/4 cup flour, 3/4 cup QC oatmeal, and lemon zest. Using fingers, rub 1/2 cup softened butter into flour mixture to form large crumbs.
9. Note: You can substitute another berry, or make with rhubarb only. Adjust measurements accordingly. For extra crunch, add walnuts or pecans.
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