3 Tbsp, instant variety
1 pound(s), trimmed and cut into 1-inch pieces
4 cup(s), fresh chunks, cut into 1-inch pieces
Packed brown sugar
Uncooked old fashioned oats
¼ cup(s), finely chopped
2 Tbsp, melted
- Preheat oven to 375°F. Spray 10-inch square baking dish or shallow 2-quart gratin dish with nonstick spray.
- Mix together granulated sugar, tapioca, and 1/8 teaspoon salt in large bowl. Stir in rhubarb, pineapple, and vanilla. Scrape into prepared baking dish and level top.
- Stir together brown sugar, flour, oats, walnuts, and remaining 1/8 teaspoon salt in medium bowl. Drizzle melted butter over top and stir until clumps form. Sprinkle oat mixture evenly over rhubarb mixture.
- Bake until filling bubbles in center and topping is golden, about 45 minutes. Cool at least 30 minutes before serving.
- Serving size: 1/2 cup