Rhubarb & Strawberry Crumble

Fruit Compote

• 2 cups chopped rhubarb 

• 2 cups strawberries 

• 100 ml maple syrup

• 1 tsp vanilla powder

Crumble Topping

• 1 cup ground almond flour  

• 1 cup  gf oats 

• 1/4 cup melted raw coconut oil

• 1/4 cup maple syrup

• 1/2 tsp sea salt

• 1 1/2 tsp vanilla powder or liquid

Preheat oven to 375 F.  In a sauce pan add chopped rhubarb, strawberries, maple syrup and vanilla and cook on low for 15 minutes. Pour into a baking dish. Then melt coconut oil and add in maple syrup. Combine oats, almond flour, vanilla powder and salt in a bowl and pour in the coconut oil mixture.  Mix together with your hands until it resembles a crumb like texture. Sprinkle evenly over the rhubarb mixture and bake at 375F for 30 minutes. Serve with coconut yogurt, dairy-free custard or almond ice cream!