Rhubarb is back in town! Woo hoo!!! A definite sign that spring is here. It is tart with some tang but enhances the flavor of many other foods. It is technically a vegetable, in the celery family as matter of fact. But it is often paired with fruits and spices such as ginger and cloves. Rhubarb is low in calories but high in calcium. It is also known for its anti-inflammatory and diuretic properties.
Being that rhubarb is a seasonal vegetable, it can be tough to obtain when out of season. So if it is one of your favorites, stock up and freeze it as it freezes quite well. Of course, the most common pairing with rhubarb seems to be strawberries. But truth be told, my beloved husband is not a huge strawberry fan. I, on the other hand, love strawberries. So I tend to use strawberries in single serving dishes for just myself. Fortunately, I discovered just how well rhubarb goes with blueberries. It is a super tasty combination!
The crisp topping is made up of almonds and pecans making this a Paleo friendly recipe. For the pecan meal, I made a course grind of pecans in my food processor to yield 2 cups. You can do this ahead of time. If you are using frozen blueberries, rinse them under cold water to slightly thaw them. This will help reduce excess water in the filling portion. Arrowroot starch/powder is one of those ingredients that seems to be debatable in the Paleo community. So if you don't use arrowroot in your diet, you can also use coconut flour as a thickening agent in the filling portion of this recipe. You can also forgo both ingredients. Just know your filling will not thicken as much. It will still be delicious though.
Another awesome thing about this recipe is there are no refined sugars used. I used maple syrup, grade B to be exact. Why grade B? It is more nutrient dense than grade A. Maple syrup is rich in maganese as well as zinc. It also contains polyphenols which is believed to stimulate insulin release through pancreatic cells making this beneficial for people with diabetes or metabolic syndrome.
3 cups blueberries, fresh or frozen
3 cups rhubarb, diced
1/4-1/2 cup grade B maple syrup (according to your sweetness preference)
2 Tbs arrowroot or 1 tsp coconut flour
1 Tbs ground cinnamon
1/2 tsp ground nutmeg
2 cups almond flour
2 cups pecan meal (grind pecans in food processor)
1/4 cup slivered almonds
1/4 cup pecan pieces
1 Tbs ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground cardamom
1/4 tsp sea salt
3 Tbs grass-fed cold butter, cut into small pieces (ghee or coconut oil will work too)
2 Tbs maple syrup
1. Preheat oven to 375°. Grease a 2 1/2 or 3 quart baking dish with butter, coconut oil, or palm shortening.
2. Combine blueberries, rhubarb, arrowroot (or coconut flour), maple syrup, cinnamon, and nutmeg in a mixing bowl. Toss until thoroughly combined.
3. In a separate bowl, combine almond flour, pecan meal, slivered almonds, chopped pecans, cinnamon, ginger, cardamom, sea salt, cold butter, and maple syrup. I find it is easiest to combine these ingredients with your fingertips to combine thoroughly.
4. Place your fruit in your baking dish. Then top it with your nutty topping mixture. Bake it for about 20 minutes. Check the topping for browning. Add foil over the top if you notice browning. Then bake for another 20 minutes. Allow to cool. Then serve with a scoop of Dairy Free Vanilla Ice Cream. Makes about 6 servings.