After making Rhubarb-Fennel Pollen Bars for Nicholas a few weeks ago, I've made a few different versions since. Tonight - to celebrate another successful schoolyear - I made a panful with lady finger crumbles, dried coconut, and quinoa flour. A note about the quinoa flour: it smells distinct and odd, to me, but it tastes great. It definitely doesn't taste the way it smells. Thank goodness. Ingredients 1-1/2 C crumbled lady finger cookies 1/2 C dried coconut flakes 1 C quinoa flour + 1 T 1 C light brown sugar, lightly packed 12 T butter, melted 1 T organic granulated sugar 3 C rhubarb, trimmed and sliced juice from 1 lemon Procedure Preheat the oven to 375 degrees F. Place the crumbled lady finger cookies, coconut flakes, flour, and light brown sugar in a 9" x 13" baking dish. Melt the butter and pour it into the baking dish. Use a fork to blend it together until clumps form. Press the base lightly into the pan. In a large mixing bowl, stir t...