Bumbleberry is a tumble of juicy fruit and makes a delicious contrast to this dessert's generous crisp layers under and over the fruit.
- Portion size 8 servings
In bowl, combine flour, oats, brown sugar, cinnamon and nutmeg; stir in butter. Press half of the mixture over bottom of greased 9-inch (2.5 L) square cake pan.
Sauce: In small saucepan, combine sugar with cornstarch; whisk in water and orange rind until smooth. Bring to boil, reduce heat to medium-low and cook for 5 minutes or until thickened and clear, whisking constantly.
Filling: In bowl, toss together chopped rhubarb, strawberries, apples and blueberries; arrange over base. Pour sauce over top; sprinkle with remaining flour mixture. Bake in 350°F (180°C) oven for 50 to 60 minutes or until fruit is tender and topping is golden. Serve warm.
Nutritional facts <b>Per serving:</b> about
- Protein 4 g
- Calories 380.0
- Total fat 13 g
- Total carbohydrate 65 g