A friend was giving away rhubarb from her garden. So, I came up with this simple recipe. It's somewhere between a strawberry rhubarb pie and an apple crumble. I'm not sure how much nutritional value this has, but it sure is delicious. It's vegan. It's MSPI-safe. And, it's something you could serve to anyone without any question about it being a 'real' dessert.
Preheat oven to 350F.
(A) mix together in a pyrex dish:
3 stalks rhubarb, sliced
2 macintosh apples, sliced
1 tablespoon orange juice
(B) mix in a bowl:
1 cup old fashioned oats
1/4 cup almond meal (optional)
1/4 cup sugar
1/4 cup sunflower oil (or safflower oil, or canola oil)
(C) sprinkle oat mixture (B) on top of fruit mixture (A).
(D) dust on top:
cinnamon (about 1/2 t)
brown sugar (about 1 T)
Bake in middle of oven for 45 minutes, or until oats are light brown. Serve warm. Perhaps with some MSPI-friendly coconut milk ice cream if you can find it. My local market has been out for weeks now, so I had two helpings of crumble instead.
*My version of a crumble is fruit on the bottom with an oat/sugar mixture on top. A crumble is like a cobbler, but to make a cobbler, mix up a scone-type pastry and cook fist-sized scones on top of the fruit.
