1/2 cup (125 ml) coconut flour
Juice medium size orange - about 3/4 cup - 175 ml
1 Tbsp (15 ml) fresh thyme leaves stripped off the stems. Include blossoms if available
2. Oil a deep-dish pie plate or square baking dish. Slice rhubarb into half inch pieces and spread over bottom of baking dish. Spread fresh or frozen cranberries evenly over rhubarb.
4. Sprinkle topping over filling. This is easiest to do using your hands as you can crumble larger pieces and make sure it is evenly spread out. Bake at 425 F (220 C) for 40 minutes or until top is golden. Baking time will vary depending on the temperature of your oven.