The 2014 (Lack of a) Garden Plan and Paleo(ish) Apple Rhubarb Crumble

We’ve had a garden for the past three years so I am a little sad that this year we won’t be growing any veggies. Our new house doesn’t have any garden beds and we really want to have a plan before we start putting any in. So, the 2014 garden plan is simply to watch the yard and decide what we’re going to do and where we are going to put things.

Lucky for us, there are a few things growing in the yard (and I may sneak in a pot or two of herbs) so we get to eat a bit out of the yard. We’ve got some sort of cherry tree that the bees are loving right now and a crab apple that is pretty but not my favourite type of fruit tree. Fruit won’t be ready on either until the fall but we’ve also got what every 1950’s bungalow should have – rhubarb.

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I came home from our weekend away with zero motivation to grocery shop but a few wilted apples and the site of our giant rhubarb plants inspired to me to make crumble so I would at least have something to eat for breakfast tomorrow. After a weekend of too much sugar, I wanted something less dessert like than my usual recipe so I made a “paleo-ish” crumble that turned out pretty delicious! I think that mixed with a little Greek yogurt it will make the perfect breakfast.

Apple Rhubarb Crumble
Filling
4 apples, cored and chopped
10 stalks of rhubarb, chopped
About 4 Tbsp melted honey
2 tsp cinnamon
1 Tbsp coconut flour

Topping
2 cups almond flour
1 cup shredded coconut
1/2 cup chopped walnuts
1/2 cup softened butter
About 4 Tbsp melted honey

Pre-heat oven to 350 F

Place the chopped apple and rhubarb in a 9″x13″ glass baking dish, drizzle with the honey and gently stir to coat. Sprinkle with the cinnamon and coconut flour and gently stir.

In a bowl, mix together almond flour, shredded coconut and walnuts. In a small bowl, cream together honey and butter. Pour the honey and butter mixture over the dry ingredients and use your fingers to mix together to form a crumbly dough.

Sprinkle topping over the fruit and bake for approximately 35 minutes until topping is golden. Let cool slightly before eating.

3 Comments

  1. Pull the rhubarb flowers out otherwise your rhubarb won’t be fit to eat. Also it badly needs splitting, you should be able to split that on about five or six times, and give the roots to good homes, the stems will be sweeter and produce better for you when its split. Can’t wait for our grading to be done here so we can spit the root at the Evansburg house and bring one here!

      1. Pull all the stems, then use a sharp spade to slice in several areas, the roots can be three or four inches big, then transplant, or give away. Rhubarb does best with morning sun and afternoon shade.

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