!Rhubarb!

Is there anything more spring than rhubarb? Growing up in Minnesota we had a garden, and rhubarb was one of the first things ready to harvest. I have fond memories of eating rhubarb crisp with Schwan’s vanilla ice cream out on our deck. Meaning one thing…. SUMMER IS COMING!

There are so many rhubarb dessert recipes, and very few that actually highlight the vegetable (YES, vegetable) itself. Instead of dousing it in sugar, I wanted to make something that actually tasted like rhubarb. Being naturally tart, I did end up up using some sugar (1/4 c) but it doesn’t detract from the actual rhubarb-y taste. It’s about time!

This bread has a light texture and is good for breakfast or as a post-run snack, slathered with some almond butter.

Baked goods, in my (professional) opinion should have a few key things:

1. FAT. I really think this is important in baking, and in life. I dislike “healthified” recipes that skimp on fat. Not only are they just a poor nutritious choice, the texture is off AND some of the nutrients are not absorbed. Don’t be afraid of butter or oil.
2. Flour of some sort. Yes, there are all sorts of recipes out there without flour. But, they really aren’t any better or tastier. This recipe has a larger proportion of almond meal, but it’s not superior to all purpose flour. I like to use a variety of different flours (oat, whole wheat, spelt, brown rice, almond, all-purpose) in baking to yield different textures and flavors.
3. Sugar. Ok guys- SUGAR IS SUGAR! There is nothing healthier about using maple syrup or honey instead of granulated sugar. The biggest problem with sugar is the quantity… so just use it to lightly sweeten. I cringe when I hear the words “no refined sugar” and a recipe contains dates or honey…..

Enough of the nutrition brief, and onto the recipe itself!

Ingredients:

1 lb rhubarb (approx. 4 stalks)

1/4 c granulated sugar

1/4 c milk + 1 t lemon juice

2 c almond meal

1/4 c flour (brown rice or all purpose)

1/4 t salt

1/4 t baking soda

1/4 t lavender

1/4 c coconut oil, melted

1 egg

1/4 c walnuts, chopped (optional)

How:

Pre-heat oven to 350 degrees. Slice rhubarb stalks in half lengthwise, then in half width wise. Set aside 6-8 of the best looking stalks for the top. Chop the rest into smaller pieces and heat in a saucepan over medium-high heat. Sprinkle in the granulated sugar after a few minutes and stir. Heat until the rhubarb starts to break down and is puree-like. Remove from heat and set aside.

Add lemon juice to the milk and set aside. In a medium bowl, combine dry ingredients (almond meal, flour (if using), baking soda, salt, and lavender. Stir together. Add the coconut oil, rhubarb puree, egg, and milk to the dry ingredients. Stir until just combined. Fold in nuts if using.

Add mixture to a 6×8 baking dish and press rhubarb stalks into the top. Sprinkle with granulated sugar and bake for 30 minutes or until slightly browned on the edges. Allow to cool for 10 minutes then slice and enjoy!

Dog(s) approved.

   

 

2 responses to “!Rhubarb!”

1. Meghan Laws says:

   April 18, 2018 at 10:50 pm

   You’re bringing some of that to Cool, right???

   Reply
   • stephanie says:

     April 19, 2018 at 7:10 am

     Yes of course!

     Reply