4-5 rhubarb stalks (approximately 400g)
1 cup coconut oil
¼ cup date syrup (more if you want it really sweet)
1 ½ cup gluten free oats
Turn the oven to 200°.
Chop the rhubarb and place them in an oven-tray.
Melt the coconut oil (e.g. using a water bath). Combine it carefully with the date syrup and the oats. Cover the rhubarb with the oat mix and bake in the oven for 20-25 minutes. Serve with vanilla ice cream.