|Our huge rhubarb plant|
|The yummy ingredients|
|Fresh from the oven|
I found this recipe at Mybakingaddiction.com and added honey and almond flour in exchange for their recipe. It was easy to put together and it was gone before I could ask if anyone liked it. I have made it three times this week. Our rhubarb is growing great and strawberries are on sale everywhere so ingredients were available for a quick fix dessert.
2 cups rhubarb cut into 3/4" pieces
2 cups strawberries, hulled and cut into 3/4" pieces
1/4 cup honey
3/4 tsp. almond extract
1/tsp. vanilla extract
1 tablespoon cornstarch
pinch of salt
For the topping:
3/4 +1 tablespoon almond flour
1 1/4 cups quick gluten free oats
2/3 cup honey
2/3 cup coconut oil melted and let to cool a few minutes
1/4 tsp. salt
Preheat oven to 350 degrees and grease a 8" by 8" size baking dish
In a large mixing bowl stir together honey,almond and vanilla extract cornstarch and salt. Stir together then add the fruit and let it sit while you prepare the topping.
In another bowl mix almond flour,oats,honey and melted coconut oil and salt stir until well blended.
Put the fruit in greased baking dish and spoon the mixture over the top.
Put into oven and bake for 25 minutes, Take it out and let it sit for another 30 minutes.
It will thicken up after it has sat awhile. Serve with ice cream, yogurt, or whip cream or just enjoy it as is.