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“this recipe I got from Miriam Morash on the Victory Gardens many years ago..I will now post it to share.”

Ingredients Nutrition


  1. Preheat oven to 375°F.
  2. Wash and dice rhubarb and apples all the same size pieces.
  3. Add in the fresh ginger, white sugar, tapioca.
  4. Toss all well together.
  5. Place in a 9 x 13 baking pan.
  6. In a food processor put the flour and brown sugar and cold butter.
  7. Pulse until like pea like pieces or a coarse cornmeal texture.
  8. Add the oats and almonds by hand crumbling well together.
  9. Spread crumb mixture over fruit mixture.
  10. Bake for 45- 50 minutes until brown and bubbly.
  11. Serve warm with vanilla ice cream.
  12. Note: this recipe in with the fruit also had 1/2 tsp ground ginger, but I always thought the fresh ginger was enough.
  13. Use your judgement if you would like to add it or not.

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