Tag Archives: rhubarb

Strawberry Rhubarb Crisp with Coconut Topping

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 ! 🙂

rhubarb strawberry paleo crisp blog (2)rhubarb strawberry paleo crisp blog (1)

Ingredients

Filling

  • 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

Topping

  • 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

Directions

  • 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
  • Serve warm!

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! 🙂

Thank you for the recipes and inspiration Elana’s Pantry.

Enjoy!

dit-elle-Esther

Rhubarb Ginger Fizz Spritzer

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!

Blog rhubarb spritzer

Ingredients

  • 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)
  • Limes
  • Sparkling or still water, to serve

Directions

  • 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.

Thanks for the inspiration MyDarlingLemonThyme!

dit-elle-Esther

Rhubarb Cake with Toasted Sugar & Cinnamon Top

The rhubarb in my yard keeps growing, and so I’ve been trying some new recipes. This rhubarb cake is another wonderful dessert. Serve with coconut milk or vanilla ice cream! 🙂

Blog rhubarb crisp cake

Ingredients

  • 1/2 c butter
  • 1/2 c sugar
  • 1/2 c brown sugar
  • 1 egg
  • 1 tsp baking soda
  • 1 tsp vanilla
  • 1 c buttermilk
  • 2 c of flour (you can use white flour, I used a blend of coconut and almond flour and added some more liquid to the recipe)
  • 2 c rhubarb, finely cut (remember to remove leaves which are very poisonous, and clean/wash stems)

Topping

  • 1/2 c sugar
  • 1 tsp cinnamon

Directions

  • Cream butter and sugar, add egg
  • Mix other dry ingredients (flour, baking soda)
  • Add dry ingredients to creamed mixture with buttermilk and vanilla
  • Add rhubarb, mix gently
  • Spread in baking dish
  • Top with sugar/cinnamon
  • Bake for ~45 minutes at 350*

dit-elle-Esther

Rhubarb Sauce

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!

Blog rhubarb sauce (2) Blog rhubarb sauce (1)

Ingredients

  • Rhubarb – select hard crisp stems, remove leaves (very poisonous) and chop up in bite size pieces
  • Water
  • 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)

Directions

  • 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
  • Enjoy!

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! 🙂

dit-elle-Esther

 

Rhubarb Clafouti

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!

blog rhubarb clafouti 2 Blog rhubarb clafouti 1

Ingredients

  • 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
  • 4 eggs
  • 1/4 cup coconut flour
  • 1 tsp vanilla
  • 1/2 tsp cinnamon (optional)

Directions

  • 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 :-))

dit-elle-Esther

Rhubarb Crisp

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!

Blog rhubarbcrisp3 blog rhubarbcrisp2C Blog rhubarbcrisp1

Ingredients

Filling

  • 4 c. rhubarb, diced
  • 2/3 c. sugar (I used coconut sugar)
  • 3 Tbsp cornstarch
  • 1/2 tsp cinnamon

Topping

  • 1 c. rolled oats
  • 1/4 c. butter
  • 1/2 tsp cinnamon
  • 1/2 c. brown sugar
  • 1/2 c. almonds, sliced (optional)

Instructions

  • 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
  • Serve with vanilla ice cream or coconut milk! 🙂

Thanks for the inspiration – TheBakingBeauties.com

dit-elle-Esther

Paleo Rhubarb Strawberry Tart

It’s rhubarb season! My little crop of rhubarb has done very well this year, shooting up thick strong red stalks that make perfect sauce or pies!

Blog paleorhubarbstrawberrytart3 Blog paleorhubarbstrawberrytart2 Blog paleorhubarbstrawberrytart1

Ingredients

For the crust

  • 1.5 cups nut flour (almond, cashew, etc)
  • 1/2 cup coconut flakes, unsweetened
  • 6 dates, pitted
  • 2 Tbsp coconut oil
  • 1/2 tsp almond extract and/or 1/2 tsp vanilla extract

For the filling

  • 2 cups chopped fresh rhubarb
  • 1 Tbsp water
  • 1-2 cups berries, fresh or frozen (raspberries, strawberries)
  • 4-6 dates, pitted
  • 1 tsp vanilla
  • Agave syrup (optional, to taste if more sweetness is desired)

Directions

  • Place all crust ingredients in a food processor and blend until a dough forms and everything is thoroughly mixed
  • Place all filling ingredients in a pot and bring to a boil, let simmer until fruit is soft, then process with a hand blender until it turns into a smooth puree
  • Pat crust down into a glass pie dish until you get an even and consistent thickness
  • Pour filling over crust and chill in fridge until ready to serve
  • Garnish with fresh berries, mint leaves or edible flowers
  • Enjoy with fresh coconut milk, or ice cream for a non paleo treat! 🙂

dit-elle-Esther