Our Saturday CSA box came complete with fresh rhubarb and raspberries. I was especially excited to see the rhubarb this week. When I was little, my grandparents had rhubarb growing wild in their back yard. We would each pick a stalk and eat it raw. The first bite was always a face contorting burst of sourness and bitterness that was startling enough to make you laugh out loud. The only way to finish it up was to dip each bite in a little bowl of sugar and savor the Summer day. Remember the Fun Dip “Lik-A-Stix” candy? It was kind like that, but marginally more healthy.
Luckily, we had some organic strawberries getting ripe in the fridge, so it’s time to put these ingredients together!
Here’s the basic recipe (adapted from a Swiss Paleo recipe):
Preheat oven to 350
The Mix –
2 cups whole organic raspberries
2 cups diced organic strawberries
2 cups diced organic rhubarb
3 tablespoons organic honey
2 teaspoons arrowroot powder
1 tablespoon organic lemon juice
Mix these delicious ingredients together, eat a huge bite on your last stir, then pour the mixture into a pie pan
The Crumbly Top –
1/4 cup crushed almonds
1/4 cup crushed walnuts
2 tablespoons almond butter
2 tablespoons organic honey (agave nectar also works)
2 tablespoons coconut oil
1/8 teaspoon cinnamon
1 pinch kosher salt
3/4 cup almond flour
Stir the ingredients together in a medium bowl then crumble on top of the fruit mixture. (You could even cook this topping on its own and have a nice crunchy Paleo snack.)
Put pie tin in oven and cook for 25-30 minutes or until the topping is golden brown and smells so good that you can’t stand it anymore. After you take the tin out of the oven, let the crumble cool a little, but be sure to enjoy the sweet, crunchy goodness while it’s still warm.