It’s rhubarb season again! I found this recipe on Smitten Kitchen and made some tweaks:
*whole wheat flour instead of AP
* 1/4 cup of demerara sugar instead of light brown
*5 Tablespoons of Olive Oil instead of butter
*didn’t use cornstarch or the tablespoon of sugar on the fruit
*Added some dollops of ginger spread from Ginger People on the fruit layer
Next time I make them I will double the recipe because mine came out quite thin. Delicious crumbled on top of ice cream though!