Raspberry Rhubarb Crumble

I will occasionally become inspired to purchase a fresh produce ingredient that I've never worked with before just for the heck of it. I am ashamed to admit that usually it will sit in the fridge and slowly wilt while I try to muster the courage to do something meaningful with it. I am proud to say that I got it right with the long, lovely rhubarb stalks I picked up on the first of August...

• 3 large rhubarb stalks chopped
• 1 bag frozen raspberries
• Swerve
• Stevia 
• almond flour
• cold pasture butter 
• handful of whatever random nuts/seeds you have in the pantry 
• lemon juice

In a large bowl combine the frozen raspberries (or whatever berries you choose) and rhubarb. Add about 1/2 cup of swerve, a few drops of liquid stevia (or powder) and a splash of lemon juice. Toss around so fruit is coated in sweetie goodness (taste to make sure it's sweet/tart enough for you). Let this sit. 

Next take very cold butter and cut it up into 1/2 inch cubes. In another bowl place 1 cup of almond flour and then add in the cold butter chunks. You will now massage the almond flour into the butter cubes. Once the butter and almond flour is married you may now add in 1/2-3/4 cup of Swerve and chopped nuts (I used slivered almond, walnuts and pecan chunks) to the mix. At this point I advise placing crumble topping and fruit bowl in the fridge for 20-30 minutes. 

After that pour the fruit into a baking dish and sprinkle the crumble topping over. Resist the urge to press it down. Bake at 400 for 30 minutes or until top is crispy and fruit is bubbly. Serve warm or chilled. It's amazing on its own but for a divine experience try with vanilla bean ice cream or coconut ice cream.