The emergence of rhubarb from the ground is all I need to tell me that spring is here! It’s one of the first plants to pop up in my gardens so, of course, I get overly excited and start searching all over Pinterest for recipes. I mean, how many rhubarb crumbles and crisps can you eat? The answer, my friends, is A LOT!! But it’s nice to switch things up a bit and get some different flavors and textures into the rotation. That’s where this recipe comes in! The vanilla and ginger add a little unexpected surprise! Using a real vanilla bean will intensify the flavor, but vanilla extract works too. Enjoy the rhubarb while it lasts!

Filling:

4 cups rhubarb, trimmed, rinsed, and chopped into ¼” pieces (fresh or frozen)

4 Tablespoons granulated sugar

1 Tablespoon arrowroot powder (substitute corn starch)

1 vanilla bean, seeds scraped or 2 tsp vanilla extract

Juice of ½ lemon

Topping:

½ cup coconut sugar (substitute brown sugar)

¾ cup almond flour (or another type of flour)

Pinch of salt

2 teaspoon ground ginger

3 teaspoons cinnamon

5 tablespoons cold non-dairy butter

½ cup walnuts

Directions:

1.     Preheat oven to 350°F

2.     Toss rhubarb with the lemon juice, sugar, arrowroot powder, and the vanilla seeds. Stir to combine and then pour into an 8x8” dish. Let sit up to an hour to thicken.

3.     Make the topping by combining all remaining ingredients in a food processor. Process until chunky.

4.     Spread the topping over the rhubarb mixture.

5.     Top with cinnamon if desired.

6.     Bake for 35-40 minutes or until topping begins to brown and rhubarb is cooked through.

7.     Enjoy immediately with non-dairy ice cream.