Lee Holmes' rhubarb pies are perfect for cosy nights, rugged-up while watching a good movie with the family.
Place rhubarb in large saucepan and place remaining ingredients over the top.
Bring to a boil and simmer gently until soft, about 10 minutes until rhubarb is cooked but still holds its shape.
Preheat oven to 175°C.
Place rhubarb in a bowl with nutmeg, coconut sugar and cinnamon and toss to coat.
Remove from bowl and layer them into a square pie or baking dish or you can use individual pie dishes.
In a food processor, process nuts until fine.
Add butter and sea salt until crumbly mixture is formed.
Sprinkle mixture over and place in oven.
Bake for 15-20 minutes until crispy on top.
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