You know summer is just around the corner when rhubarb is ready for the picking! Love rhubarb? So do we! Check out the “Rhubarb Collection” of recipes below, in addition to my latest FAVORITE Strawberry Rhubarb Crisp with Coconut Topping ! 🙂
6 large stalks of rhubarb, cleaned and cut into 1/8″ slices (about 1 1/2 cups)
2 lbs fresh strawberries, hulled
2 Tbsp arrowroot powder (this is a thickener)
1/4 cup freshly squeezed orange juice
1 cup unsweetened shredded coconut
1/4 cup golden flax meal
2 Tbsp coconut flour
1/4 cup coconut oil or butter
2 Tbsp honey
Oven to 350
For filling: place rhubarb and strawberries in a large bowl
In a small bowl, mix orange juice and arrowroot powder until dissolved and then toss thoroughly with fruit
For topping: pulse together shredded coconut, flax, coconut flour in food processor
Add oil or butter and honey and pulse until dough forms
Sprinkle topping over fruit
Cover dish with tinfoil and bake 30-40 minutes until bubbling.. remove tinfoil and bake an additional 10 minutes until topping is crispy and golden
I love making paleo dishes and then adding something totally non-paleo like ice-cream. 🙂 This crisp is on the tarter side, so vanilla ice-cream or simply some coconut milk actually adds a delicious balance! Without the ice-cream, this dish is paleo, gluten-free, dairy free, soy free, vegetarian, vegan.. you get the picture. Enjoy however it works best for you! 🙂
OK, we’ve had the best winter ever this year in Seattle and spring is in full bloom. This means that my rhubarb is also well under way. The young stalks are crisp and tender and perfect for rhubarb recipes. You could make this as a refreshing drink or add a shot of gin or vodka and make it a spritzer. Either way, this would be amazing on a hot summer day.. or any day really!
4 stalks of rhubarb, roughly chopped
1 inch piece of ginger, peeled and sliced
1 1/2 cups water
3 Tbsp honey or agave (or the original recipe called for 3/4 sugar)
Sparkling or still water, to serve
Combine the rhubarb, ginger, water and sweetener in a medium pot. Bring to the boil, reduce heat, partially cover with a lid and simmer for 12-15 minutes, until the rhubarb is soft. Remove from heat and cool.
Strain the mixture through a fine sieve set over a bowl, using a spoon to press down and extract as much liquid as possible.
You should end up with just under 2 cups of syrup. Chill in the fridge for at least 2 hours.
Slice limes into thin rounds and set aside. Pour a little syrup into each glass, add a splash of lime juice and top up with sparkling or still water, adding ice if desired. Garnish with a slice of lime and serve.
Rhubarb sauce is probably the easiest rhubarb dessert recipe to make! Rhubarb + something sweet + top with coconut milk, cream and optionally crushed almonds or something crunchy = totally yummy goodness!
Rhubarb – select hard crisp stems, remove leaves (very poisonous) and chop up in bite size pieces
Some sweetener – honey, agave, maple syrup, cooked and pureed dates, or good old white sugar
Splash of vanilla
Coconut milk or cream (optional)
Toasted nuts or seeds (optional)
Put rhubarb and water in a pot and bring to a boil, stirring occasionally until the pieces are starting to come apart and are soft
Add sweetener and stir until well blended
Remove from heat and add vanilla
Serve warm or cold with cream and any toppings you fancy
Super mom tip: raw rhubarb pieces and rhubarb sauce both freeze very well! Make a batch of sauce and freeze in small or large containers for easy re-heating later! 🙂
Tart rhubarb pairs so well with this sweet custardy Clafouti. What’s Clafouti? It’s a baked French dessert of fruit (traditionally black cherries) covered in batter and baked! In other words, yummy not-quite-cake, not-quite-pudding goodness. It would be delicious with fresh peaches or cherries, but given that it’s rhubarb season.. well enough said! I added some raspberries as well and it turned out great!
1.5 c. chopped rhubarb
1/2 c. raspberries or strawberries
4 Tbsps agave syrup (less if you are using another type of fruit, as rhubarb is so tart.. it needs a little extra sweetener)
1 1/2 cups coconut milk
1/4 cup coconut flour
1 tsp vanilla
1/2 tsp cinnamon (optional)
Put all ingredients except for rhubarb in blender and process for 1-2 minutes until frothy
Put chopped rhubarb (and optionally berries) in baking dish and cover with batter
Bake at 375* for ~45 minutes or until golden and fork comes out clean
Serve with cinnamon, a splash of heavy cream or ice cream (the French dish is served with a dusting of powdered sugar as well :-))
Love rhubarb? Me too! Rhubarb seems to grow well in the Pacific NW climate, and makes a wonderful filling for pies, crisps, cobblers.. It’s the season, so here’s another rhubarb winner – the classic crisp!
4 c. rhubarb, diced
2/3 c. sugar (I used coconut sugar)
3 Tbsp cornstarch
1/2 tsp cinnamon
1 c. rolled oats
1/4 c. butter
1/2 tsp cinnamon
1/2 c. brown sugar
1/2 c. almonds, sliced (optional)
Toss the filling ingredients until evenly coated
Pour into 8×8 baking dish
Combine topping ingredients and sprinkle over rhubarb
Bake @ 375 for ~35 minutes or until golden and bubbly