INGREDIENTS:

1 ½ lbs. rhubarb stalks, rinsed and coarsely chopped

1 1/2 c merlot

1 tbsp tapioca starch

1/4 c and 2 tbsp light brown sugar

1 1/4 c rolled oats

½ c almond flour

1 tbsp ground ginger

2 tbsp nutmeg

¼ c coconut oil

½ c of crème fraiche or vanilla yogurt

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DIRECTIONS:

1. Preheat an oven to 400 degrees Fahrenheit.

2. Add rhubarb, wine, and 1/4 c of sugar to a medium saucepan over medium-high heat, then stir so that the sugar can be well incorporated with the rhubarb in the wine.

3. Cover the saucepan, and come back to it occasionally to take off the lid to stir the ingredients, while the wine mixture simmers for 15-20 minutes.

4. As the wine mixture is bubbling, prepare the rest of the dry ingredients excluding the tapioca starch by placing them in a medium bowl.

5. Microwave the coconut oil in a small microwaveable bowl for 30-40 seconds until the oil becomes liquid.

6. Add the oil to the bowl and mix the ingredients until all are well combined.

7. Add the starch to the saucepan, and mix until the starch is well incorporated.

8. Pour the rhubarb mixture in a 8 X 8 baking pan.

9. Add the oat mixture to the rhubarb mixture, in a manner that there will be a thin and at least almost even layer of the oat mixture peering at the top.

10. Place the pan in the oven for 15 minutes.

11. Serve with dollops of crème fraiche or vanilla yogurt over each portion of crumble while the crumble is still warm.