Rhubarb and Strawberry Bliss

Wholewheat Rhubarb and Berry Dessert or Slice

This can be served cold as a slice with cream or yoghurt, or warm— not hot,  as a dessert with ice cream. Serves 8
Sour, Sweet, Crunchy, Juicy. The best way I know to eat rhubarb, Soft, pink, still in pieces—delectable.

Ingredients:
1 cup wholewheat flour
3/4 cup rolled oats
Scant cup brown sugar, not packed.
115g melted butter
1 teaspoon cinnamon.
MIX until crumbly.
                          
In a pan combine:

3/4 cup white sugar or sugar substitute
                           
 2 Tablespoons of white flour
                             
1 cup water
                             
Cook until thick and clear/ stirring often.
                             
Add 1—2 teaspoons of vanilla essence.

Press
 1/2 the oat mixture in a 7''  or 20cmx20cm  square baking tin or dish
Top with 4 cups of chopped up rhubarb
Dot with defrosted or fresh strawberries or if you have no berries it's delish with just rhubarb or substitute strawbs with blackberries.

Pour the vanilla sauce over the fruit to cover.
Top with the other half of the oat crumble.

Bake for just under 1 hour at 340 F /170C
Leave to cool a little or a lot. Of course thick Greek yoghurt goes with this or the cream, ice cream or cooled custard