Rhubarb Crisp

All measurements are approximate. Adjust to taste.

Bottom layer

6 c rhubarb, diced into 1/4 inch cubes
tangerine juice to cover rhubarb in bowl
1 - 2 T pomegranate molasses
2 - 3 T agave syrup
2/3 c turbinado sugar
nutmeg, cinnamon, cardamom, cloves
1/2 t salt
1t vanilla


1 1/2 c old-fashioned rolled oats (not instant)
1 1/2 c all-purpose flour
1 c almond meal
2/3 - 1 c chopped nuts (pecans, almonds, hazelnuts, walnuts or any combination)
nutmeg, cinnamon, cardamom, cloves
1/2 t salt
1 c butter

Mix ingredients for bottom layer in a large bowl and allow to stand several hours, stirring once or twice.

Preheat oven to 350F.

Whisk dry topping ingredients in another bowl, leaving a well in the center. Melt butter and pour into dry ingredients; mix until combined.

Pour rhubarb and juice into a buttered 9” x 13” glass pan. Crumble the topping over the top evenly without compressing. Bake for 50 minutes to one hour, until gently browned.

Serve hot or cold, with creme fraiche, yogurt or ice cream.