Ingredient

• 2 pounds rhubarb, trimmed, tough strings removed, and cut into ½-inch pieces
• ¼ cup sugar
• 2 tablespoons cornstarch
• 1 tablespoon fresh orange juice
• 1 teaspoon orange zest
• Vanilla ice cream, for serving
• ½ cup almond flour
• ½ cup brown sugar
• ½ cup whole rolled oats
• ½ cup crushed walnuts
• ½ teaspoon cinnamon
• ¼ teaspoon sea salt
• ¼ cup firm coconut oil, or butter
   

Direction

• Preheat the oven to 375°F and grease an 8x8-inch baking dish.
• In a large bowl, toss the rhubarb with the sugar, cornstarch, and orange juice and zest. Spread evenly in the prepared baking dish.
• Make the topping: In a medium bowl, mix together the almond flour, brown sugar, oats, walnuts, cinnamon, and salt. Use your hands to work in the coconut oil until the mixture crumbles. If it is too dry, add water, ¼ teaspoon at a time, until the mixture starts to hold 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.