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!