This years’ crop of rhubarb has been extremely bountiful. My guess, is that the 60 days of snow on the ground earlier this year was of benefit (to the rhubarb) although not necessarily us. At any rate, John (husband) loves rhubarb, and does not particularly care for it to be tainted with strawberries. There is nothing better than a rhubarb pie, but I decided to try this recipe over Memorial Day when family was visiting. It was a hit and fab, thus I made another batch this weekend after a plentiful harvest. As is standard M.O. for me, in the kitchen, I switched things up a bit. This recipe posting is for my cousin Beth – living the life in Scotland, land of the “Stuarts”.
Ingredients for crust / topping
• 1⁄2 cup raw cashew pieces
• 1 1⁄2 cups GF rolled oats
• 1 cup coconut sugar (recipe called for brown sugar)
• 1⁄4 teaspoon sea salt
• 1 cup GF flour
• ½ cup almond flour
• 1 cup shortening (can substitute butter/ applesauce/ coconut oil) last batch I made was 1/2 butter, 1/2 organic applesauce
• 1⁄4 teaspoon vanilla (was out of vanilla substituted Orange Flower water)
• Dash of cardamom, depending on your taste
Rhubarb filling
• 3 cups chopped rhubarb
• 1 cup organic turbinado sugar
• 2 tablespoons cornstarch
• 1⁄4 cup water (I squeezed fresh orange juice, could also sub mango juice)
• Fresh grated ginger – approx. 2 + tablespoons (or more)
• 1 teaspoon vanilla (again, substituted Orange Flower water)
Directions
Crust: Combine all ingredients until crumbly.
Pat half of mixture into 13x9" baking pan (I lined mine w/ parchment paper)
Bake for about 20 minutes
For the rhubarb filling
In saucepan combine rhubarb, sugar, cornstarch and water
Cook until clear
Blend in vanilla
Pour over baked crust
Sprinkle with remaining crumb mixture
Bake at 350° for 20 minutes
This makes a good portion of “bars”, dependent on how large (or small) you cut them. Best refrigerated.
As Julia would say “Bon Appetit!
