Crazy rhubarb crumble

This is my crazy, fly-by-the-seat-of-your-pants cooking at its. At least, I hope it's the best. Looks good. Smells intoxicating. How can we go wrong? It's in the oven now...

Gayle gave us our annual batch of rhubarb. My husband started cutting and we got a yield of about seven cups. This recipe required three. The rest went into the freezer.

My daughter went to work making crumbs. I monitor her dairy intake so I reduced the butter and included some coconut oil. She didn't really listen when it came to "we're making crumbs, not stirring it into a solid mass" so I ended up with a wet solid mass that we had to keep adding solids to. But if I had to guess, these were the final ingredients:

- one cup unbleached white flour
- one quarter cup whole wheat flour
- about one third cup coconut flour
- about one third cup local raw honey
- about one cup sugar
- about one third cup brown sugar
- about two cups oats
- a ridiculous amount of cinnamon
- 1/2 stick butter
- close to 1/2 cup coconut oil

We greased the bottom of my huge Le Creuset skillet and sprinkled about half the crumbs into the bottom. To combat any residual over wetness, we sprinkled even more oats into the pan. Then we sprinkled a few cherries and about 1 cup strawberries into the pan. And then added three cups rhubarb.

Gradually, we heated the following ingredients to a near boil to make a sauce:
- About three tablespoons blackstrap molasses
- one cup water
- two tablespoons corn starch
- one cup sugar

We poured over the fruit. The we added more cinnamon. And dollops of unsweetened applesauce. And topped with the crumbs. And added about 1/4 cup sliced almonds on top of that.

Bake at 350 for 1 hour. I'll let you know if it's incredible. *I hope so*

Verdict: yum!