Both raspberries and rhubarb thrive in the Tetons. This pairing is a delicious way to showcase these seasonal delights. Serve plain, with vanilla ice cream or freshly whipped cream.
Filling:
4 cups rhubarb, chopped
2 cups raspberries
½ cup sugar
2 tablespoons flour
Topping:
¾ cup rolled oats
¾ cup brown sugar
½ cup flour
6 tablespoons butter, softened
Combine filling ingredients and pour into an 8” x 8” glass baking dish or oversized pie plate. Mix topping ingredients together and sprinkle over the filling. Bake at 375 for 45 – 60 minutes until filling is bubbling, thickened and topping is golden brown
