1½ cup sugar, divided

1 Tbsp cornstarch

2 pounds frozen rhubarb

⅔ cup all-purpose flour

⅔ cup cornmeal

Pinch of salt

⅓ cup coconut oil

⅓ cup water

Honey, to drizzle

Toasted shredded coconut, to garnish

Vanilla ice cream (or whipped cream) to serve


1. Set oven to 375ºF degrees. In a large bowl whisk 1¼ cups sugar and cornstarch together, toss with frozen rhubarb and place in a baking pan. Cook covered for 45 minutes, or until rhubarb has fully softened. Remove from oven and uncover while you make cornmeal biscuit crumble.

2. In a large bowl whisk together remaining sugar, flour, cornmeal and pinch of salt. Using two forks mash coconut oil into cornmeal mixture until it resembles coarse sand. Add water and mix with a spatula until a dough comes together. Drizzle with honey.

3. Place cornmeal mixture evenly over rhubarb and place back in the oven, cook for 30 minutes or until cornmeal mixture has begun to brown. Let cool for 20 minutes then serve with ice cream (or whipped cream) and toasted, shredded coconut.