My nana used to make a rhubarb pie that I never really liked as a little girl. Somewhere around high school or college, my mama discovered an upscale grocery store that sold the best strawberry rhubarb pie that she used to buy for my daddy as a nod to his mother (my nana). In fact, Mama even bought that pie for more than one dinner party, put it in a pretty pie pan, heated it up, and saved herself the time of making a dessert! Well, about the time that pie came into our lives, I figured out that rhubarb wasn't so bad afterall! So not too long ago, when I saw the "pink celery" in the grocery and found this recipe I knew it was fate. Or maybe it was Nana and Daddy sending me a message from Heaven to make this dish! Nana passed away a little over a year ago (and Daddy nearly three years ago), and tomorrow would have been her 89th birthday, so this is for her! Happy Birthday Nana!
3/4 cup sugar
2 tablespoons instant tapioca
1 tablespoon cornstarch
1/8 teaspoon salt
4 cups rhubarb, cut into 1/2-inch pieces
1 cup raspberries
1/2 cup packed brown sugar
1/2 cup oats
1/2 cup all-purpose flour
1/2 cup butter, melted
Preheat the oven to 350. Mix the sugar, tapioca, cornstarch, and salt together in a large bowl. Add the rhubarb and raspberries and toss to coat well. Spoon into a greased 9x9 baking dish.
Mix the brown sugar, oats, flour, and butter together until crumbly. Sprinkle over the rhubarb mixture. Bake for 45 minutes, or until the rhubarb is tender.
Goes great with a scoop of vanilla ice cream on top!
Recipe adapted from My Mama Made That, by the Junior League of Hampton Roads.