GRAIN-FREE RHUBARB AND BERRY CRUMBLE

Don’t get me started on rhubarb. Seriously. Rhubarb and I have had a love-hate relationship for a really, really long time.

My problem with rhubarb is that because it’s a tad bitter, I’ve only ever seen it used in pie or crumble recipes. For several years I tried my hardest to come up with ways to use it in savory recipes and other dishes. To date, this has never been successful. (Hence, the reason I’ve been writing this blog for 5+ years and this is the first timeI’m sharing a rhubarb recipe. That’s gotta tell you something.)

So this year I’m giving in and giving you… grain-free rhubarb and berry crumble with coconut whipped cream. It may not be the most original rhubarb recipe, but I promise it won’t disappoint.

This crumble is perfect for sharing with friends and loved ones. And, because it’sgrain-free, gluten-free, refined sugar-free, dairy-free, paleo, and vegan, it works for a wide variety of diets. If you cannot have maple syrup, honey or stevia to taste can also be substituted.

5.0 from 1 reviews

GRAIN-FREE RHUBARB AND BERRY CRUMBLE

PREP TIME

10 mins

COOK TIME

40 mins

TOTAL TIME

50 mins

 

Serves: 8

INGREDIENTS

• 2 cups fresh chopped rhubarb
• 4 cups of mixed berries (fresh or frozen)
• ¼ cup + 2 tablespoons maple syrup, divided
• 1 cup almond flour
• ½ cup almonds, chopped
• 1 teaspoon cinnamon
• ⅛ teaspoon nutmeg
• ⅛ teaspoon sea salt
• 14-oz can full-fat coconut milk, refrigerated overnight (or at least several hours)

INSTRUCTIONS

1. Preheat oven to 375 degrees F.
2. In a medium bowl, toss rhubarb and berries with 2 tablespoons maple syrup.
3. Add berry mixture to baking dish (one 8x8 baking dish or two smaller baking dishes).
4. Toss almond flour with 2 tablespoons maple syrup, chopped almonds, cinnamon, nutmeg, and sea salt.
5. Spread the topping over the berries.
6. Bake for 30 – 40 minutes, until berries are bubbling and topping is golden.
7. While crumble is baking, add coconut milk and 2 tablespoons maple syrup to a large bowl. Whisk by hand or use an electric mixer for 2 minutes, or until fluffy.
8. Serve warm, topped with coconut whipped cream.

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About chef imado

Hello! My Name Is Imad Qaidi, Cooking Holds a certificate of the Moroccan state and I have all the qualifications of the traditional and the modern cuisine of various well-known in the world of cooking states, Best Regards Admin.