Rhubarb Crumble

subheading: Filling:

4 cups rhubarb roughly chopped (frozen works, too)

2 to 3 Tbsp sweetener

2 tbs water

subheading: Topping:

½ cup almond flour

¼ cup lupin flour (all almond four will work)

3 tbs sweetener

1 tsp cinnamon

2 tbs butter

Preheat the oven to 375F.

Add the rhubarb, sweetener and water to a saucepan and simmer until rhubarb is soft but not mushy. (Frozen rhubarb takes much less cooking)

Combine topping ingredients and mix/kneed by hand until they are the size of large breadcrumbs.

Taste rhubarb for sweetness and adjust if necessary, pour into a 8x8 baking dish.

Sprinkle the topping over the rhubarb and bake for 15 to 20 minutes or until golden brown on top and the rhubarb is bubbles through the topping.

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