• 1 lb. local rhubarb, cut into ½-inch chunks
  • 1 lb. local blueberries
  • 2 Tbsp. arrowroot powder, cornstarch or flour
  • ½ cup maple syrup
  • 1 tsp. ground cinnamon
  • ⅛ tsp. sea salt
  • 6 Tbsp. chilled unsalted butter, cut into chunks
  • 6 Tbsp. buckwheat flour
  • ½ cup brown sugar
  • 1 cup rolled oats
  • ½ cup toasted shredded coconut


  1. Preheat the oven to 350°F.
  2. Combine the ingredients for a filling in a large bowl. 
  3. In a separate bowl, combine the butter, flour, and sugar and combine with a pastry cutter. Fold in the oats, coconut, and spices. 
  4. Pour the filling into a pan in one even layer. Crumble the topping. 

Makes one 9-inch round 

Courtesy of Chef Frank Giglio, Three Lily Farm