The idea of sweet and sour rhubarb compote mixed with a light almond biscuit style base, literally makes my mouth water! They’re quick and easy to make (the recipe is based on my blueberry and almond cookies) and while the base bakes, you make the rhubarb compote.
You can double the rhubarb quantities and reserve half to use with other dishes, such as spooned over yoghurt, spread on toast or even added to smoothies.
Here’s how I made them…
For the base
- 150g ground almonds
- 1/2 tsp of baking powder
- 1/2 tsp of cinnamon
- 2 tbsp of coconut oil
- 2 tbsp of coconut sugar (or maple syrup/honey)
- Additional 1-2 tbsp of milk (if needed)
For the Rhubarb compote
- 150g fresh rhubarb
- 1 tbsp of coconut sugar (or maple syrup/honey)
- 2 tbsp of water
Preheat the oven to 180° c (fan) and line a baking tray. In a bowl add the ground almonds, baking powder and cinnamon and mix together. Add the coconut oil and sugar to a low heated pan and melt together. Pour into the dry ingredients and stir together, add the additional milk if the dough is a little dry (I added 2 tbsp of coconut milk) and keep mixing until a ball forms.
Transfer the dough to the line baking tray and using you hands, flatten and shape the mix until approx 1cm thick. Pop into the oven and bake for 20 minutes.
While the base is baking, chop the rhubarb into small pieces and add to the pan with the water and sugar, heat on low to medium and stir until the rhubarb softens and becomes a thick compote, this only takes 5 or so minutes. Turn off the heat and set to one side.
When the base is golden brown, remove from the oven and leave to cool slightly so it firms up. Next spread the rhubarb all over the base. For the crumble topping, I used a handful of flaked almonds, pistachios and pecans which I crushed into a small pieces and then spread on top evenly. Pop back into the oven for 5 minutes to toast the nuts and then leave to cool before cutting into slices.
Makes 6-8 slices.