Rhubarb Crumble
You can half this recipe, if you want a smaller portion.
Servings 10 servings
Ingredients
The Crumble Topping
- 2 cups cassava flour see source in Recipe Notes
- 1 cup fat of choice, coconut oil, lard, unsalted butter or ghee
- 1 cup coconut sugar
- 1/4 cup coconut flour
- 4 egg yolks
- 1/4 teaspoon sea salt
Rhubarb Filling
- 6 cups rhubarb chopped into 1" pieces
- 1/2 cup water
- 1/3 cup maple syrup or honey, coconut sugar, or stevia to taste
- 3 Tablespoons butter or coconut oil
- 2 teaspoons sustainably-sourced gelatin, see source in Recipe Notes
Instructions
The Crumble
- 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.
Rhubarb Filling
- 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.
Assemble
- Remove casserole dish from oven; add topping: If you wish, 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. Or just spread the fine crumble all over.
- Bake crumble an additional 25 minutes, until the sides are very bubbly, the center is very hot and the topping is golden brown.