Ingredients

• Ingredients Scale 1x2x3x Filling 4 – 5 stalks of rhubarb, chopped 2 lbs. strawberries, quartered 2 tablespoons coconut or cane sugar Topping 1 1/2 cups old fashioned oats (I used GF) 1/2 cup almond meal 1/2 teaspoon cinnamon 1/4 teaspoon cardamom 1 teaspoon vanilla extract 1/4 cup coconut or cane sugar (maple syrup works too) 1/3 cup coconut oil, room temperature or any neutral oil 1/3 – 1/2 cup slivered almonds (chopped walnuts or pecans work too) pinch of mineral salt

Preparation

• Instructions Preheat oven to 350 degrees F. Using an 9×9 baking dish, add rhubarb and strawberries directly to the dish, add sugar and stir gently to mix. In a medium size bowl, mix together the ingredients for the topping. Spread evenly over top the strawberries & rhubarb mixture. Bake on the middle rack for 40 – 50 minutes. Will be done when mixture is bubbly and top is golden. Let cool 10 minutes. Serve warm with a dollop of non-dairy vanilla yogurt or a scoop of your favorite non-dairy vanilla ice cream. Serves 6 – 8