This recipe calls for a tasty cookie dough topping, giving it a twist on your average crumble.  Enjoy with a scoop of whipped coconut cream!

Time: 60 minutes

Serves: 6-8

Ingredients:

Filling:

• 2 c rhubarb
• 2 c honey OR maple syrup
• 2-3 Tbsp cornstarch
• 2 tsp cinnamon

Cookie Dough Topping:

• 2 sticks butter, softened
• 1 c honey OR maple syrup
• 1 Tbsp vanilla
• 1 tsp salt
• 2 cups  Spelt Flour
• 2 c rolled oats
• 1 Tbsp cornstarch
• 1 tsp baking soda

Directions:

Filling:

1. Preheat oven to 350 degrees.
2. Cut rhubarb against the grain of the stalk in 1/4- or 1/3-inch slices.
3. Put in saucepan and nearly cover with the honey or maple syrup, add the cinnamon and bring to just a simmer. Remove from heat.

Cookie Dough Topping:

1. Cream butter, sweetener, vanilla and salt with a whisk.
2. Stir in remaining ingredients.
3. Spread half the dough onto the bottom of a large baking dish.
4. Pour in the rhubarb mixture, then break up the remaining dough over the top.
5. Bake for 45 minutes.