6 cups rhubarb, sliced into 1/2 inch chunks

1/2 cup fresh or frozen huckleberries (or blueberries)

2 tbsp cornstarch

1/2 cup organic cane sugar

1 cup water

1/3 cup sorghum flour

1/3 cup millet flour

1/3 cup potato starch (or tapioca starch)

3/4 cup organic cane sugar

2 tsp baking powder

1/2 tsp xanthan gum

1/2 tsp salt

1/2 cup pecans, roasted and chopped

1/3 cup Earth Balance Vegan Buttery Spread, cold

1 large egg, room temperature, lightly beaten

1/2 tsp vanilla extract

Preheat oven to 350º. Grease a 9×12 baking dish.

1. Stir together chopped rhubarb, berries, and cornstarch. Pour it into the baking pan, distribute evenly. Stir 1/2 cup sugar into one cup water and pour over fruit.

2. Combine sorghum flour, millet flour, starch, sugar, baking powder, xanthan gum, salt. Whisk until thoroughly combined. Whisk in the chopped nuts. With a pastry cutter, cut in the cold butter until the mixture resembles coarse meal. Stir the egg and vanilla together in a small bowl, and add it to the flour and butter mixture. Stir until the dough is moistened. The dough will be stiff.

3. Sprinkle the dough in crumbly chunks over the fruit. Bake 40-50 minutes until golden brown and done in the middle.