Baked Rhubarb and Coconut Pudding

A warm, comforting dessert that highlights spring rhubarb.
 

• Ingredients:

  • 2 cups rhubarb, chopped

  • 2-3 tbsp coconut sugar

  • 1 cup coconut milk (full-fat for creaminess)

  • 1/2 cup oats or almond flour

  • 1 tsp vanilla extract

• Method:

  1. Toss rhubarb with 1 tbsp coconut sugar and place in a baking dish.

  2. Mix coconut milk, oats or almond flour, vanilla, and remaining coconut sugar in a bowl.

  3. Pour the mixture over the rhubarb and bake at 350°F (180°C) for 25-30 minutes until golden and bubbly.

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