When cooking fruits such rhubarb, do not allow the fruits to boil. It should simply cook at a low simmer. This will ensure as many of the nutrients as possible are preserved. Rhubarb is an excellent source of calcium.
Method: Place the rhubarb, agave syrup and water in a small pan. Cook over a gentle heat for 15 minutes. Remove from the heat, allow to cool slightly and then transfer to a small pie dish. Preheat a oven. place the oats and flour in mixture bowl and stir well. Then mix the syrup. The mixture will appear a little lumpy. Scatter the mixture over the fruits. Do not press the mixture down. Transfer to the oven and bake for 15 minutes until the top is crisp. Remove from the oven and allow to stand for 5 minutes before serving.
Ingredients: 100g rhubarb chopped, 1 and 1/2 tablespoon agave syrup, 75 ml water, 50g porridge oats, 1/2 tablespoon flour