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Rhubarb Compote with Crumble

Rhubarb compote 6 stalks of rhubarb chopped 2/3 cup sugar

1 tablespoon orange or lemon juice 1 tablespoon orange or lemon zest Crumble (you can double the recipe for extra crumbs!) 1/2 cup whole wheat or all purpose flour 4 tbsp. unsalted butter, cut into small cubes (or coconut oil) 1/3 cup sugar 1 cup oats (or a combination of oat and coarsely chopped walnuts)

1/4 tsp cinnamon (optional)

Instructions 1. Preheat oven to 375 degrees. 2. For the compote: combine ingredients in a small saucepan. Cook over medium heat for 10-15 minutes, stirring occasionally, until rhubarb is soft. Set aside. 3. For the crumble: combine the ingredients, using your fingertips rub mixture into crumbs. Spread on baking sheet lined with parchment paper and bake for 15-20 minutes, until golden brown. 4. To assemble: layer compote and crumble in individual glasses once or twice for a fancier look. Top with fresh whipped cream or vanilla ice cream

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