Fast Baking Dish Rhubarb Dessert: 45 Min

Instructions:

1. Toss the chopped rhubarb with maple syrup, cornstarch, vanilla, and cinnamon in a medium bowl until evenly coated in a glossy film.
2. Spread the rhubarb mixture evenly into an 8x8 inch baking dish, pressing down slightly to ensure the fruit is compact.
3. In a separate bowl, combine the oats, almond flour, cinnamon, and salt.
4. Use a fork or your fingers to work the chilled coconut oil into the dry ingredients until the mixture resembles coarse, pea-sized crumbs.
5. Stir in the maple syrup until the crumble clumps together.
6. Sprinkle the crumble evenly over the rhubarb layer.
7. Bake in a preheated oven at 375°F (190°C) for 25–30 minutes, until the edges are bubbling with deep red syrup and the topping is a toasted mahogany-brown.