I always look forward to rhubarb in the spring.  The sweet and crunchy topping on this crisp blends so well with the tart rhubarb.  You can eat this as is or with a dollop of vanilla ice cream.

Ingredients:

Filling-

3-4 stalks rhubarb thinly sliced

½ cup truvia or granulated sugar

2 tablespoons coconut flour

Topping:

¼ cup chopped walnuts

¼ cup old fashioned oats

1 teaspoon ground cinnamon

½ cup coconut flour

1/3 cup light brown sugar

3 tablespoons coconut oil

Directions:

1. Preheat oven to 400 degrees. 
2. Spread out rhubarb slices in a 8×8 pan.  Sprinkle with sugar and flour.
3. Add walnuts, oats, cinnamon, flour, brown sugar, and coconut oil to a food processor.  Pulse to mix.  It should be clumpy.
4. Sprinkle the topping over the rhubarb. 
5. Bake 30-40 minutes until the topping is golden brown.
6. Serve warm with vanilla ice cream.