Vegan Rhubarb Crisp with Walnut & Oat Topping (wheat free)

I bought a bunch of rhubarb at the farmer's market ($2.50!!) and then was stumped with what to do with it. Surprisingly, I nibbled a chunk of it that had been tossed in the sugar and it was not bad.  I have been enjoying the topping as a variation out of a raw vegan book by Ani Phyo.

Full disclosure: ate this for dinner and breakfast!! Seriously addictive... I am now citing a location in the yard to acquire a rhubarb plant.

Recipe
Toss in a 9x9 inch pan:
1.5-2 lbs rhubarb, washed and cut into dice (this was 4-5 stalks)

1/3 C sugar
1 tea vanilla extract

In food processor, combine topping ingredients until comes together:
1 C oats
1/2 C pitted medjool dates
1/4 C coconut oil
1/3 walnuts
1/8 tea salt

Using hands, crumble the topping over the rhubarb in the pan. Bake at 375 F for 35-45 minutes, or until rhubarb is gooey and the topping is crisp.


Variations:

• Add diced oranges to rhubarb
• Add grated ginger to rhubarb
• Use pecans, hazelnuts or any other nut instead of the walnuts
• Substitute dried figs for the medjool dates
• Add nutmeg, cinnamon or other spices to the topping
• Add flax meal or other nuts/seeds to to the topping