Rhubarb Thumbprint Cookies with Strawberries

Instructions:

1. Combine diced rhubarb, strawberries, maple syrup, and lemon juice in a saucepan over medium heat. Stir occasionally for 8–10 minutes until the fruit breaks down into a thick, glossy compote.
2. Stir in the cornstarch slurry and simmer for 1 more minute until velvety. Remove from heat and let cool completely.
3. Cream together the softened butter and coconut sugar until pale and fluffy. Beat in the vanilla extract.
4. In a separate bowl, whisk together almond flour, all-purpose flour, baking powder, and salt.
5. Gradually mix the dry ingredients into the butter mixture until a soft, cohesive dough forms.
6. Wrap the dough tightly in plastic wrap and refrigerate for 30 minutes to prevent spreading.
7. Preheat oven to 350°F (175°C).
8. Scoop 1 tablespoon of dough and roll it into a smooth ball. Cup the ball in your palm and press your thumb into the center to create a well.
9. Fill each well with 1/2 tsp of the cooled rhubarb reduction and bake for 20 minutes.