rhubarb

Strawberry Rhubarb Crisp

Gluten Free & Dairy Free Strawberry Rhubarb Crisp

Right now the rhubarb in my garden is growing so fast and is almost as tall as me! I've never seen a rhubarb season like this one! Wow!! It's impressive. So, what to do with all of that rhubarb-well I think that dessert is where rhubarb really shines. I just love tart fruits in desserts and rhubarb and strawberry pair together so well to compliment each other in this crisp. 

My strawberries are also growing, but they are just little green "babies" right now so I needed to make this with store-bought berries. It still has so much delicious flavor! Wow! I also love how the richness of the molasses comes out in place of the traditional brown sugar in this dessert. 

I hope that you will share this one with friends and family- maybe at your first barbecue of the season because the weather is starting to get warm and sunny. Yay! Enjoy! 

Strawberry Rhubarb Crisp: 

Filling: 

3 1/2 cups rhubarb, sliced into 1/4 inch pieces

3 1/2 cups fresh strawberries, sliced

3/4 cup raw honey

1/4 cup molasses

1/4 cup cornstarch

1/4 teaspoon salt

Crumble Topping: 

1/2 cup gluten free flour mix

1/2 cup gluten free oats

1/4 cup coconut sugar

1 teaspoon cinnamon

3 tablespoons coconut oil

1. Grease a 9 inch pie pan with coconut oil. 

2. Heat the oven to 375F. 

3. Mix together all of the ingredients for the filling in a medium bowl. Let the mixture sit for about 30 minutes so that the flavors can combine. 

4. Mix together the crumble topping ingredients. Mix well with your fingers so that the coconut oil is well distributed in the topping. 

5. Put the filling into the greased pie pan. Then, top with the crumble topping. Bake for 35-45 minutes or so or until the mixture is bubbling and the top is nicely browned. Enjoy! 

 

Rhubarb Custard Crisps

Rhubarb Custard Crisps

Ah! Spring is almost here! I can see my yard and garden waking up and signs of green everywhere. Spring always reminds me of the first fresh stalks of rhubarb. When I was a little girl I totally remember sitting right be a rhubarb plant in my family's garden and eating the stalks raw. I still love really sour things! Now I don't really care for eating raw rhubarb but I still love rhubarb desserts. 

This recipe is based on a rhubarb custard pie recipe that has been in my family for a long time. Also, when my mom, sister-in-law and I ran "Farmer's Tea" a baking stand at the local farmer's market we used to sell a lot of this pie! I decided to make this recipe into a crisp and also use maple syrup and coconut sugar to eliminate the need for refined sugars in this recipe. I love this dessert! I can still taste the goodness of the rhubarb! Yum! 

You may want to add a bit more maple syrup than I did, but I like tart desserts. :) I hope that you enjoy this little taste of spring! 

Rhubarb Custard Crisps: 

Makes 4 small desserts in ramekins

Filling: 

1/4 cup maple syrup (or to taste) 

1/8 cup gluten free flour mix

1 teaspoon cinnamon

2 cups rhubarb, chopped (you can either use fresh or frozen rhubarb that has been thawed) 

1 egg

1. Heat the oven to 375F. 

2. Grease 4 ceramic ramekins with coconut oil or olive oil spray. 

3. Mix together the maple syrup, gluten free flour mix, cinnamon and rhubarb in a medium bowl. Let the mixture sit in the bowl, stirring once or twice, for 15 minutes. Beat the egg with a fork, then mix into the rhubarb mixture. 

4. Divide the rhubarb mixture between the four ramekins. Top with streusel and bake for about 20 minutes or until the mixture is bubbly and the topping is browned. If you use fresh rhubarb the baking time may be longer. I happened to have a lot of leftover frozen rhubarb still left in my freezer. 

Streusel Topping: 

1/8 cup gluten free flour

1/8 cup gluten free oats

1/4 cup coconut sugar

1/2 teaspoon cinnamon

2 tablespoons coconut oil

1. Mix together all of the ingredients in a bowl. Use your fingers to rub the coconut oil into the dry ingredients until well combined. 

If you love great recipes, check out my cookbook for gluten free/dairy free brunch recipes on amazon: 

https://www.amazon.com/Recipes-Cheery-Life-Trista-Ainsworth/dp/1367622603/ref=sr_1_1?ie=UTF8&qid=1487787318&sr=8-1&keywords=recipes+for+a+cheery+life

Paleo Cinnamon Rhubarb Upside Down Cake

Paleo Cinnamon Rhubarb Upside Down Cake

Oh springtime! How I love thee! Especially these two things: rhubarb and strawberries. I love both of them and they are growing quite nicely in my garden this year. I set out to create a beautiful, showstopper of a paleo cake to feature this beautiful produce. I had fun trying out ideas for this recipe and an upside down cake proved to be a winner. I love the spongecake quality the cake gets from only being leavened from beaten egg whites and the yummy cinnamon and honey that is combined with the rhubarb for the topping. 

This is a wonderful dessert that is best served the day of your special gathering to share with family and friends. It would go well with some ice cream made from coconut milk or some whipped coconut milk. However, it is lovely on its own as well. Yum! 

You may also refrigerate the cake if you want to eat some of it for breakfast the next day, but the cake does get quite moist after some time due to the moistness of the topping. I hope that you enjoy the beauty and the bounty of your spring garden with this cake. 

Paleo Cinnamon Rhubarb Upside Down Cake

Important Note: This cake must be served and eaten the day of baking. It is a very moist cake and it gets quite moist in the middle after 1 day. It is excellent and best when eaten as fresh as possible. 

Rhubarb: 

1 1/2 cups rhubarb (frozen and then thawed) 

1/4 cup honey

1/2 teaspoon cinnamon

Bottom of Cake Pan:

1/4 cup coconut oil

1/4 cup coconut sugar

Cake Batter: 

5 eggs, separated (yolks in one bowl and white in another bowl) 

1/2 cup coconut sugar

1/8 cup coconut flour

3/4 cup almond flour

1 teaspoon vanilla extract

1/2 teaspoon cinnamon

1 teaspoon kosher salt

 

Sliced & whole strawberries for garnish

 

1. Mix together the rhubarb, honey and cinnamon in a medium bowl and let the mixture sit for 15 minutes. 

2. Meanwhile, heat the oven to 350F and melt 1/4 cup coconut oil in the bottom of an 8x2 inch round cake pan. Once the oil is melted, sprinkle in the 1/4 cup of coconut sugar and mix in the bottom of the pan. Make sure the sides of the pan are greased with coconut oil as well. 

3. After the coconut oil and coconut sugar have been added to the bottom of the cake pan and the rhubarb has soaked in the honey mixture for 15 minutes, place the slices of rhubarb on the bottom of the cake pan. Completely cover the bottom of the pan. 

4. Then, in a medium bowl with a wire whisk, mix together all of the dry ingredients for the cake: coconut sugar, almond flour, coconut flour, cinnamon and salt. 

5. Add in the egg yolks and vanilla extract. Stir well and set aside. 

6. In the bowl of a stand mixer with a whip attachment, whip the egg whites until stiff. Fold the beaten egg whites into the cake batter mixture. Then, with a rubber spatula, scoop the batter into the cake pan with the rhubarb mixture on the bottom. Bake for 25-30 minutes at 350F. 

7. Let the cake cool in the pan for 5-10 minutes, then turn upside down on a round cake plate. Decorate with sliced strawberries and whole strawberries around the edge. 

8. Slice, serve and enjoy! You will love to serve this cake to your family and guests! 

A Cooking Garden & Herbed Meatball Recipe

Fresh Herb and Garbanzo Bean Meatballs

This spring I have made a new commitment to my backyard garden. In years past when I was busy with my baking businesses I had not allowed as much time in the garden as I would have liked. However, now I am making it a daily and weekly priority and it has brought so much joy to my life. I love how spring has brought with it so many beautiful gifts from the earth and so many delicious things to eat! 

I am so amazed at the variety of things I am growing in my garden this year and how some extra care and attention has brought forth more wonderful produce that I can bring into the kitchen. In this post I will share with you what I am currently growing as well as a meatball recipe that includes many of the herbs I am growing in my garden this year. This season I am going all out and growing all of the herbs that I have wanted to grow for a long time to add freshness and vitality to my dishes. What are you growing in your garden today? What has you most excited? I would love to know! 

Very soon I will be featured on the wonderful Organic Gardening Podcast & I wanted to make sure you learned about it. Here is the podcast website. I hope that you enjoy listening to it as much as I do and learn lots about growing a sustainable and wonderful garden this year! 

http://organicgardenerpodcast.com/

Here is a run-down on the current state of my garden. I would love to hear what you are growing and what your favorite plants are to cook in the kitchen. Feel free to comment below or send me an email about your garden! :)

Strawberries, Huckleberries, Mint, Blueberries and Tea in the Garden

Things that I currently grow in my garden: 

Herbs: 

Mint, Sage, Tarragon, Lemon Balm, Lavender, Rosemary,Thyme, Pineapple Sage, Sage, Parsely

Berries: 

Blueberries, Strawberries, Raspberries and Huckleberries

Vegetables: 

Lettuce, Artichokes, Tomatoes, Peppers, Spinach, Peas

Other Edible Plants: 

Roses (I use the petals in desserts), Tea plants to make green tea from, Rhubarb

Now on to a delicious and simple recipe to put to use some of the variety of herbs in the garden: 

Fresh Herb and Garbanzo Bean Meatballs: 

Makes 15-20 meatballs depending on the size you make them. 

I like to serve this with oven roasted potatoes and oven roasted asparagus

Ingredients: 

1/2 cup cooked brown rice

1/4 cup fresh chopped herbs (rosemary, oregano, basil, parsley)

1 egg

1/2 cup chopped canned garbanzo beans

1 pound organic grass fed beef

1 teaspoon sea salt

1/2 teaspoon fresh ground pepper

olive oil for frying meatballs

1. Mix all of the ingredients except for the olive oil in a medium bowl. Mix together well with your hands. Form into small meatballs. 

2. Heat up olive oil in a skillet over medium heat, or in an electric skillet set to about 350F. 

3. Add the meatballs and fry them on all sides until golden brown. 

4. Serve with oven roasted potato wedges and oven roasted asparagus or your favorite veggies from the garden. 

Enjoy and happy gardening & cooking!!