Adventures in the kitchen: Rhubarb-Peach Crumble

Tonight was my first experience with rhubarb, which is not easy to admit...it's a versatile and delicious addition to many fruity desserts, and I've always liked it - but I've simply never gotten around to using it. 

Since the large rhubarb plant growing in our backyard began to mock me, I decided - why not make use of it before the season ends? I figured a sugary, delectable dessert was a good way to go, so here is what resulted:

Rhubarb-Peach Crumble

Rhubarb-peach mixture:

2 pounds (2 1/2 cups) rhubarb stalks, sliced into 1/2 inch chunks

2 large, ripe peaches, sliced to a size similar to the rhubarb

1/4 cup almond flour

1/4 cup sugar

1 teaspoon vanilla extract

1 pinch salt

Crumble mixture:

1 cup almond flour

1/3 cup rolled oats

1/2 cup sugar

6 tablespoons melted butter

Begin by combining everything for the crumble mixture in a medium sized bowl. Then, place the bowl in the freezer. Next, chop the rhubarb and peaches, then toss with all listed ingredients. Place the rhubarb mixture in an 8x8 baking dish, and top with crumble mixture. Bake in 375 degree oven for 45 minutes. Cool for 10, and enjoy.

Do you have great ideas for rhubarb? Please share!