Ingredients for the crunch:

8 cups chopped rhubarb

2 cups red raspberries, fresh or frozen or 2 cups mulberries, fresh picked

2 cups Wholesome Sweeteners’ Organic SUCANAT

1 tablespoon arrowroot powder

Ingredients for the topping:

1 ½ cups oatmeal

1 ½ cups spelt

1 ½ cups Wholesome Sweeteners’ Organic SUCANAT

½ teaspoon baking powder

In a large bowl, place the rhubarb and raspberries or mulberries; gently stir.  Add the arrowroot powder to the SUCANAT and mix well; pour over the fruit and stir, trying to coat each piece of fruit.  Pour into a 9 x 13-inch baking dish.

Combine the oatmeal, spelt, SUCANAT and baking powder; stir well.  Pour in the melted butter and mix well.  Crumble over the fruit.  Bake at 350 degrees F for about one hour or until the fruit is soft.  (If you have used frozen fruit it could take up to 90 minutes.)  Serve warm or cool.