YIELDS: 8 Servings PREP TIME: 5 mins COOK TIME: 35 mins TOTAL TIME: 40 mins

Rhubarb is a red or green vegetable that looks a bit like celery and has a tangy flavor. It’s usually in season between April and June. When cooked, it becomes tender quickly. I love mixing it with apples and cherries for the perfect 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

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

Cutting board 
Mixing bowls
Baking pan 


  1. Preheat oven to 375°F. 
  2. Place all ingredients for the filling in a large bowl and mix well. Spread the mixture into a 12”x8” baking pan. 
  3. In a separate bowl, combine the ingredients for the topping and stir until all of the flour is mixed in. (The mixture should resemble coarse sand.) Spoon the topping evenly over the filling. 
  4. Bake for 30-35 minutes, until the rhubarb is soft and the topping is golden brown. 
  5. Remove from the oven and let rest for about 5 minutes. Scoop into bowls and serve warm with a scoop of vanilla ice cream on top.