Rhubarb Crumble {Paleo}

Rhubarb Crumble {Paleo}

Megan Treats, Whole Food Recipes 11 Comments

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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.

Rhubarb Crumble {Paleo}

 

Rhubarb Crumble
Yum
Print Recipe
You can half this recipe, if you want a smaller portion.
Servings Prep Time
10 servings 25 minutes
Cook Time
50 minutes
Servings Prep Time
10 servings 25 minutes
Cook Time
50 minutes
Rhubarb Crumble
Yum
Print Recipe
You can half this recipe, if you want a smaller portion.
Servings Prep Time
10 servings 25 minutes
Cook Time
50 minutes
Servings Prep Time
10 servings 25 minutes
Cook Time
50 minutes
Ingredients
The Crumble Topping
Rhubarb Filling
Servings: servings
Instructions
The Crumble
  1. Preheat oven to 325 degrees. Grease a 9"x13" or other large casserole dish.
  2. 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.
  3. Add egg yolks and pulse again until meal begins to clump in places. Set aside while you assemble the rhubarb.
Rhubarb Filling
  1. 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.
  2. Bake rhubarb alone first, without the topping, for 25 minutes in preheated oven.
Assemble
  1. 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.
  2. Bake crumble an additional 25 minutes, until the sides are very bubbly, the center is very hot and the topping is golden brown.
Recipe Notes

Here's the cassava flour I *love*.

Here's a great price on coconut sugar!

Here's the gelatin I recommend. (*Enter code BEAUTIFUL10 for 10% off at checkout.)

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And here’s that creamy loveliness, Cinnamon Ice Cream:

 

Cinnamon Ice Cream
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Print Recipe
Servings Prep Time
4-6 servings 10 minutes
Passive Time
20 minutes
Servings Prep Time
4-6 servings 10 minutes
Passive Time
20 minutes
Cinnamon Ice Cream
Yum
Print Recipe
Servings Prep Time
4-6 servings 10 minutes
Passive Time
20 minutes
Servings Prep Time
4-6 servings 10 minutes
Passive Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. Place all ingredients in blender and puree until blended, about 10 seconds. (Don't over-blend if using heavy cream or it will turn to butter.)
  2. Pour into frozen ice cream maker cylinder, freezing according to manufacturer's instructions. Serve; or freeze to harden more before scooping.
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Rhubarb Crumble {Paleo}

 

  • Renee Kohley

    We will pick ready to pick our rhubarb by next weekend! Can’t wait to try this!

  • Raia Torn

    I wish I could find rhubarb down here in the south! I miss it so much! The crumble paired with that ice cream sounds amazing!

  • Emily @ Recipes to Nourish

    I really wish that I had this for breakfast today. I can’t wait to get some rhubarb soon and enjoy this beautiful crumble. So special with the cinnamon ice cream too!

  • Would you believe I just had rhubarb for the first time?? It was mixed with strawberries in a tart and was the loveliest color!

  • linda spiker

    This is so beautiful, and over the top with that ice cream! Can’t believe it’s paleo!

  • This looks SO yummy! I’m usually not a rhubarb fan, but this might just make me one. I have some cassava flour on the way, too! Yay!

  • Megan Stevens

    Thanks, Raia. I remember all the good things we could grow in the south! But I’m not sure I knew much about rhubarb back then.

  • Megan Stevens

    Yay!!! Enjoy! Yes, our rhubarb has very thin stalks this year, but it’s ready early.

  • Megan Stevens

    Yes, it’s so pretty when cooked.

  • Megan Stevens

    I’ve come to prefer most Paleo treats (although not almond-based ones), and now they seem abundant! (Thank you!)

  • Megan Stevens

    Enjoy the cassava! It’s a whole new world. 🙂