Ingredients:

• 4.5 cups (total) fresh rhubarb mixed with raspberries, blueberries fresh or frozen
• 2-3 Tbsp coconut sugar
• 1,5 tsp cinnamon 
• 1 tbsp honey (or maple syrup)
• for crumble:
• 1 rolled oats 
• 1/2 cup almond meal
• 1/2 cup pecans, chopped
• 1/4 cup light brown sugar
• 4 tbsp melted coconut oil
• pinch sea salt

Preparation:

Start by pre-heating the oven at 175 ℃.

Melt the coconut oil in a small bowl in the heating oven or au-bain-marie.

Clean and cut the rhubarb into small pieces, add the blueberries and/or raspberries (if you use frozen fruit first rinse them with cold water in a colander. Add fruit to the baking dish and toss with the sugar, cinnamon and honey (or maple syrup).

Add the crumble ingredients to a mixing bowl and mix until all of the oil is well integrated. Add to the top of the fruit in an even layer.

Bake for 45-55 minutes or until the fruit is bubbling and the top is crisp and golden brown

Enjoy!

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• serves: 8
• preparation time: 75 minutes

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