Rhubarb Crisp

3/4 cup plus 3 T flour
1/2 cup rolled oats
1/3 c brown sugar
1/8 t cinnamon
1 1/4 T plus 1/4 c sugar
1/3 cup agave
5 1/3 T butter, softened
1/2 c toasted walnuts
2 lb rhubarb, cut into 1/2" pieces
1 pint strawberry coconut milk ice cream

Preheat oven to 400 degrees.

Combine all the dry ingredients (except those that need to be tossed with the rhubarb) in a bowl.  Cut in the butter until crumbly.  Add the walnut pieces and agave.

In a 10 inch pan toss rhubarb, 3 T flour and 1 1/4 T sugar.
 
Cover the fruit with topping and bake for 35 minutes or until bubbly and the top is brown.

Top with ice cream or almond milk.

*I love this for breakfast!