Ingredients:
- * 1 c quick oat
- * 3/4 cup all purpose or white whole wheat flour
- * 1/4 tsp salt
- * 10 tbsp coconut sugar
- * 7 tbsp melted butter
- * 2 tbsp plain greek yogurt (i use 5%)
- * 1/2 c hemp seed
- * 1 pint fresh strawberry, chopped
- * 2 medium stalk of rhubarb, diced
- * squeeze of lemon juice
- * 1 tbsp chia seed
- * 3-5 tbsp coconut sugar*
Instructions:
- Preheat oven to 350F
- Combine all the dry ingredients for the crumb. Add the melted butter and greek yogurt and use a fork or your hands to gently stir until clumpy and no more dry flour remains.
- In a large enough baking dish to hold the rhbuarb and strawberries, toss the fruit with lemon juice, chia seeds and 3-5 tbsp of coconut sugar. I used 3 because I like my rhubarb to stay a bit tart but add more if you like it sweeter.
- Top fruit evenly with crumb and place on the center rack of the oven.
- Bake for 35 mins and use a knife or fork to test the rhubarb for doneness. If not soft enough and the crumb is already browned, cover loosely with foil and place back in the oven for 5-10 minutes longer or until rhubarb is soft.
- Allow to rest for 10-15 minutes before scooping in to bowls and serve with ice cream!
