Rhubarb Betty

1 pound rhubarb, cut crosswise into ¼-inch-thick pieces

⅔ cup packed light brown sugar

1 teaspoon almond extract

1 teaspoon ground cardamom

5 to 6 ounces stale bread crusts

¼ cup coconut butter (see headnote)

Preheat the oven to 350 degrees. Have an 8-by-8-inch or 7-by-11-inch baking dish at hand.

Combine the rhubarb, brown sugar, almond extract and cardamom in a mixing bowl, stirring until well combined.

Place the crusts in a blender or food processor; pulse just until you have a mixture of coarse and fine crumbs, up to 2 minutes. You should have 2 cups.

Melt the coconut butter in a microwave-safe bowl in the microwave on low for 20 to 30 seconds. (Alternately, melt it in a saucepan over medium-low heat.)

Add the crust crumbs to the bowl with the melted coconut butter; mix well. Spread a third of the mixture in the bottom of the baking dish, then spread half the rhubarb mixture over the layer of crumbs. Repeat with another third of the crumbs and the remaining rhubarb mixture. Top with the remaining third of the crumbs.

Cover loosely with aluminum foil (shiny side down); bake for 30 minutes. Remove the foil and bake for 20 minutes longer, until lightly browned; when you spoon into the betty, the rhubarb should be soft yet hold its shape.

Serve warm or at room temperature.

5 to 6 servings

Per serving (based on 6): 220 calories, 3 g protein, 39 g carbohydrates, 7 g fat, 6 g saturated fat, 0 mg cholesterol, 150 mg sodium, 3 g dietary fiber, 23 g sugar

Note: The recipe calls for coconut butter, which is thick and contains coconut meat; it is not the same thing as coconut oil. Find it at health food and/or organic stores.