Filling

• 4 ½ cups chopped rhubarb stems (About 10-12 stems - Be sure to clean and remove any leaves.)

• 1/4 cup packed brown sugar

• 3 Fuji apples - peeled, cored and cut in cubes

• 1 ½ cups frozen dark cherries - let soften, then roughly chop

• Zest of 1 orange

• Juice of 2 oranges

Topping

• 1 cup rolled oats

• 1 cup flour (I use Cup4Cup gluten free flour)

• 3/4 cup packed brown sugar

• 1/2 tsp baking powder

• 1/2 tsp cinnamon

• 6 tbsp unsalted butter, melted (I used Miyoko’s plant based butter)

• Pinch of salt

• Vanilla ice cream for serving