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It’s spring, and that means rhubarb.
She’s a tall, slender, pink friend, who takes us tartly by the hand to tell us: “Spring is here. I’m not a fruit, but I taste like one. Let me walk you slowly toward strawberries and peas. But, for now, be content with me.”
She is first to whisper, “Fruity” when the winds of winter still howl.
Embrace her! Let us go into our gardens, amidst the others at the again-sprouting farmer’s markets. Let us find her and when we do, we proclaim that seasonal foods matter: they are more healthful, and they are excitingly local.
This crumble has the perfectly-textured topping, one I “messed around with” a lot, to get it just right. And the filling bakes first, so it’s plenty tender and cozy.
If you haven’t enjoyed rhubarb before, it’s lemony with echoes of berry. It starts out crunchy and stringy, like celery, but cooks to be like applesauce (but better).
Enjoy with or without cinnamon ice cream. Wow, such good flavors together that, with a comforting zing, ring in this new time of year for which I, for one, yearn.
Preheat oven to 325 degrees. Grease a 9"x13" or other large casserole dish.
Place cassava flour, coconut flour, coconut sugar, and sea salt into food processor. Pulse briefly to combine. Add butter and pulse repeatedly to combine, until largest butter pieces are no bigger than pea size.
Add egg yolks and pulse again until meal begins to clump in places. Set aside while you assemble the rhubarb.
In casserole dish combine rhubarb, water, sweetener, and gelatin, tossing to combine with two large spoons. Dot with small pieces of the butter or preferred fat.
Bake rhubarb alone first, without the topping, for 25 minutes in preheated oven.
Remove casserole dish from oven; add topping: Use your hands to squeeze small clumps of the dough together. Cover the surface of the rhubarb with both clumps and small crumbles of dough.
Bake crumble an additional 25 minutes, until the sides are very bubbly, the center is very hot and the topping is golden brown.