Ingredients

The following ingredients have 4 Servings
  • 3 cups rhubarb, (finely chopped)
  • 3 cups pineapple, (finely chopped)
  • 2 tbsp cornstarch
  • 1/3 cup sweetener, (You can use honey, Monkfruit with erythritol, coconut sugar, or regular granulated sugar)
  • 1.5 tsp fresh ginger, (finely grated OR 3/4 tsp ground ginger)
  • 2 cups rolled oats, (gluten-free, if necessary)
  • 1 cup oat flour, (or almond flour)
  • 1/3 cup, sweetener, (like Monkfruit with erythritol, coconut sugar, brown sugar or granulated sugar.)
  • 2/3 cup butter
  • 1/4 tsp sea salt

Instruction

  • Grease a skillet, an 8-inch square baking dish, a 9-inch round pie dish or a combination of mini skillets and 1/2 cup Mason jars. Preheat oven to 375°F.
  • In a large bowl, combine finely chopped rhubarb and pineapple with sweetener, cornstarch and freshly grated ginger.
  • Combine crumble topping ingredients in a medium bowl and cut in butter. Alternately, pulse mixture in a food processor until butter or coconut oil is in pea-sized pieces.
  • Fill greased baking dish with pineapple-rhubarb mixture. 
  • Top with crumble topping. 
  • Bake for 22-25 minutes or until topping is golden brown and fruit is bubbling.
  • Remove from oven. Cool slightly, then serve warm, or with ice cream or whipped cream.