Yield: 3 cups
Servings: 6
Prep time: 15 minutes
Cook time: 50 to 60 minutes

INGREDIENTS

Filling:

  • 4 cups diced rhubarb
  • 1 orange, juiced
  • 1 Tbsp arrowroot powder
  • 3 Tbsp honey

Topping:

  • 1/2 cup pitted dates
  • 1/2 cup whole wheat flour
  • 1/2 cup whole oats
  • 2 Tbsp flaxseed meal, or ground flax seeds
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • Pinch sea salt
  • 1 Tbsp honey
  • 3 Tbsp virgin coconut oil, softened

PREPARATION:

  1. Preheat oven to 350 degrees F. In a medium bowl, combine rhubarb, orange juice, arrowroot, and honey. Pour into a baking dish.
  2. In a food processor, pulse dates into small pieces. Add the rest of the topping ingredients and pulse to combine. The topping should be moist enough to stick together when pressed between your fingers. Pour the topping onto the rhubarb mixture.
  3. Place the dish on a baking sheet to catch any spills. Bake in oven 50 to 60 minutes until bubbling. Serve warm.