Rhubarb pai with a healthy twist

I just love rhubarb. Well but I don´t like the sour taste and the fact that a lot of sugar seams to be the only way to make it eatable.  So challenge excepted.....I have to find healthier ways to deal with the sour taste.  Here I use coconut palm sugar as a substitute for regular sugar.  Coconut palm sugar is a bit gentler for our blood sugar level.

2-300 grams rhubarb stalks (about 4 good stalks)
3 apples organic of course
2 tsp cinnamon
2 Tbsp flaxseeds
1/2 cup slivered almonds

Preheat oven to 350°F (175°C)
Chop rhubarb and apples and put in a baking dish.  Sprinkle cinnamon, flaxseeds and almonds over.

Topping:
2/3 cup rolled oats
2/3 cup whole spelt flour
1/2 cup coconut palm sugar
125 grams butter (room temperature)

Handfull of coconut flakes (optional)

Mix dry ingredients together in a large bowl.  Cut butter in small pieces and mix it in with your hands.  Sprinkle topping over the rhubarb blend in the dish.  Bake for 20-25 minuets.  Serve warm with f.ex. cream, coconut cream or healthy ice-cream.  I used a blend of whipped cream, yogurt and a tsp of vanilla extract.