Corner Cookin': Rhubarb Pie

by Jonas Colting

This great dish is enjoyed just as much for dessert as for breakfast. There's no added sugar as the stevia (which is a natural sweetener much sweeter than sugar but with no calories, hence no insulin response) sweetens the deal and the rest of the ingredients are all organic and non-refined. I even grow the rhubarbs in my own backyard!

Ingredients
Fresh rhubarbs
Water
Stevia
Potato flour
Walnuts
Pecans
Hazelnuts
Butter
Ground coconut
Oatmeal

Cut and dice the rhubarbs and fill the bottom of a buttered pan. Add some water, a few pinches of stevia and sprinkle the surface with potato flour. Stir it around and let it cook in the oven for 10-15 minutes at 350 degrees.
Take two cups of the nuts and grind them to a flour. Mix the nut flour with some ground coconut and oatmeal. Melt a hefty piece of butter and pour the butter in the flour and stir it all together.
Take out the moist rhubarbs and add a thick layer of the butter/nut mix on top. Put the pan back in the oven for a second round of about 25 minutes or at least until the surface looks colored and crunchy.
Enjoy with whipped cream on top.