Summer is officially here (in Toronto you can tell by the humidity), and farmers markets are full of rhubarb! It rather reminds me of childhood, when I found great delight in the sour taste. We used to make a compote with it using cherries, and some dried fruit, which was delicious. And while I may explore that further this week, I opted for something slightly different this time. Introducing: Apple Rhubarb Delights.
This is the perfect pairing to some home made classic vanilla ice cream = a seriously sexy dessert. Great for a summer dinner party. Or a tea party, since the crust tastes just like a lovely shortbread. Or, alternatively, you know, breakfast with your loved one. (That may have happened several times at our house this week...)
So what are you waiting for? Time to head to the farmer's market, and then to the kitchen!
Before I go, I just wanted to thank you all for your continued support on behalf of Jon and I. We love our community, and are so happy that you are enjoying our new and improved site. Remember too that this month we are having a new giveaway each week as a thank you! So keep checking back on the site and our FB page to enter. Best of luck!
TIME: 1 hr
YIELD: 10-12 servings
1/2 cup grassfed butter, melted
1/3 cup raw cane sugar or coconut sap sugar
3/4 cup organic coconut flour
2 free range eggs
3 tbsp water
1 cup rhubarb (food processed; approx 2 large stalks) + 1 small stalk
3/4 cup apples (pureed/food processed, approx 2 apples) + 1/4 apple
1/2 tsp ground vanilla bean powder
1/4 tsp ground cardamom
4 free range eggs
1/4 cup raw cane sugar or coconut sap sugar
3 tbsp lemon juice, freshly squeezed
1. Preheat oven to 350F.
2. In a pan, melt butter on the stove.
3. In a large bowl, mix water and 1/3 cup of sugar, until slightly melted. Add melted butter, and stir well.
4. Whisk 2 eggs in a small bowl, and then add to wet ingredients. Then slowly add the coconut flour. Mix thoroughly, until dough is soft has a cornmeal-like texture. (Don't worry, when baked it will taste like shortbread!)
5. Line a 8x9 pyrex pan with parchment paper, and make sure to grease the pan with coconut oil first, as well as the parchment paper itself. Wet your hands, and press the dough into the pan until flattened. Then sprinkle crust with a little bit of sugar.
6. Bake for 18-20 min.
7. Meanwhile, clean rhubarb, and peel/core the apples. Blend apples in a food processor until they have a puree like texture. Transfer to a large bowl with vanilla and cardomom, lemon juice, and 1/4 cup sugar. Let sit for a few minutes while you prepare the rhubarb. Proceed to gently blend the rhubarb (a few pulses). But stop before it becomes puree like. Transfer to bowl with filling, and mix well.
8. Crack 4 eggs into a small bowl, and then add to the filling. Mix well.
9. Peel the additional small stalk of rhubarb, and the additional 1/4 apple. Chop both into small pieces, and mix into the filling.
10. Remove crust from the oven. Lower oven temperature to 325F.
11. Pour filling over the crust, and place back into the oven for 38 min.
12. Once baked, let cool for a few minutes on the stovetop and then sprinkle the top with coconut sugar.
13. Transfer to the fridge overnight. (This is important as the filling needs to set!)
14. Serve with some yummy home made vanilla ice cream = perfection!