Cardamom, orange, cinnamon, and coconut sugar contrast the sourness in the rhubarb to create a balance of flavors in this beautiful gluten-free spring dessert. Serve with your favorite type of vanilla ice cream if desired.
Ingredients
Filling
4 cups
chopped
rhubarb
1 pounds
strawberries
quartered or halved
6 tablespoons
coconut sugar
2 tablespoons
tapioca flour
3 tablespoons
orange juice
1 teaspoons
orange zest
¼ teaspoons
ground cardamom
Topping
1½ cups
rolled oats
½ cups
superfine sweet rice flour
½ cups
sliced almonds
¾ cups
coconut sugar
1 teaspoons
cinnamon
¼ teaspoons
fine sea salt
½ cups
unsalted butter
melted
(or coconut oil)
