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Thank you for your interest!
About the Recipe
A healthy take on a classic summer treat made with simple ingredients
Ingredients
6 cups chopped rhubarbÂ
¼ cup maple syrup or sugar
2 Tbs cornstarch
1 Tbs orange or lemon juice
1 tsp orange or lemon zest
½ cup almond flour (can grind whole almonds if you do not have flour)
½ cup brown sugar
½ cup rolled oats
½ cup crushed walnuts (can sub with other nuts you prefer)
¼ cup salted butter softened (sub coconut oil to make vegan)
Preparation
Preheat the oven to 400°F and grease an 8x8-inch baking dish.
In a large bowl, toss the rhubarb with the syrup or sugar, cornstarch, and citrus juice and zest. Spread evenly in the prepared baking dish.
In a medium bowl, mix together the almond flour (or ground almonds), brown sugar, oats, walnuts, cinnamon, and salt. Use your hands to work in the butter or coconut oil until the mixture holds together when pinched.
Sprinkle the topping evenly over the rhubarb and bake for 25 to 30 minutes, or until the topping is golden brown and the rhubarb is soft and bubbling.
Remove from the oven and let cool for 5 minutes. Serve with vanilla ice cream or Greek yogurt for a healthier option.