Adapted from MarthaStewart.com Ha!
1 1/2 Pounds Rhubarb, cut into 1 inch pieces (about 4 cups)
1/3 Cup Granulated Sugar and 1/3 Cup Coconut Sugar
1 Orange, Juiced and Zested
1 Cup Coconut Flour (can be replaced with all-purpose)
1/2 Cup Brown Sugar
1/2 Tsp Cinnamon
1 stick cold unsalted Butter, cut into pieces
1/2 Cup Rolled Oats
1/4 Cup Almonds, chopped
1/2 Pint Fresh Raspberries
Step 1: Heat oven to 35o degrees. Combine Rhubarb bits, granulated and coconut Sugars, Orange Juice and Zest in a large bowl. Stir to combine all ingredients thoroughly, and pour into 1 1/2 quart baking dish.
Step 2: In another bowl combine Flour, Brown Sugar, and Cinnamon and mix. With your hands, gently kneed Butter into flour mixture until it is well incorporated and crumbs begin to form. Add Almonds and Oats and mix well.
Step 3: Scatter Raspberries evenly over Rhubarb mixture, and then cover with crumb topping. Bake until topping becomes golden and crisp and juices are bubbling, about 45 minutes. Let cool slightly and then serve! I would say that Vanilla Ice Cream would be the perfect thing to pair with this!