Ingredients
1 cup all-purpose flour1 cup packed brown sugar3/4 cup old-fashioned oats1/2 cup butter, melted1-1/2 teaspoons vanilla extract, divided1 teaspoon ground cinnamon1-1/2 cups diced fresh or frozen rhubarb1-1/2 cups sliced fresh strawberries1-1/2 cups fresh blackberries1/2 cup sugar1 tablespoon cornstarch1/2 cup cold waterVanilla ice cream
Preparation
In a small bowl, combine the flour, brown sugar, oats, butter, 1 teaspoon vanilla and cinnamon. Set aside 1 cup for topping; press remaining crumb mixture into a greased 8-in. square baking dish. Top with rhubarb, strawberries and blackberries.
In a small saucepan, combine sugar and cornstarch. Stir in water. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in remaining vanilla. Pour over fruit; sprinkle with remaining crumb mixture.
Bake at 350° for 25-30 minutes or until bubbly. Serve with ice cream.
