Brian and I were a little dumbfounded when our produce box showed up last week with rhubarb in it. Brian's been doing all of the cooking since I went back to work after maternity leave -- and he's done an excellent job (seriously, the boy has been surprising me night after night with his mad kitchen skills). But when the rhubarb side-stepped it's way into our home, I decided to throw him a bone and make time to cook.
I had exactly 15 minutes before my 5 month old would be waking up and demanding boob, so I opted for a simple crumble recipe, pairing the rhubarb with apples and rosemary, which also came in my produce box. I got everything prepped and in the oven just in time to rescue my sweet baby boy from his diaper.
My recipe calls for almond flour, which is a great source of protein. If you don't have almond flour or can't find it in your local stores, just use an equal amount of all purpose flour (hint: you can buy almond meal at Trader Joes or on Amazon.com). I also recommend using grassfed butter -- it's simply WAY more delicious than regular butter. Trust me. We get our grassfed butter from a local dairy farm, but you can buy Kerrygold grassfed butter in most supermarkets. Here's a secret...grassfed butter is actually GOOD for you. But I digress.
So, without further ado, here's the crumble!!
- 3 stalks rhubard, chopped
- 3 apples, peeled and chopped
- 1 egg, beaten
- 1/2 tsp fresh rosemary, chopped
- 3/4 cup sugar
- 1/4 cup maple syrup
- 1/4 tsp nutmeg
- 1/2 tsp cinnamon
- 1/2 cup all purpose flour
- 1/2 cup almond flour (or ap flour)
- 1/2 cup brown sugar
- pinch of salt
- 1/2 cup cold butter
Preheat oven to 350 F.
Combine rhubard, apple, rosemary, egg, sugar, maple syrup, nutmeg and cinnamon in a bowl. Stir to mix. Transfer to a pie tin.
Combine all purpose flour, almond flour, brown sugar, salt and butter in food processor. Pulse until mixture resembles coarse crumbs.
Pour crumb mixture evenly over fruit mixture.
Bake for 50-55 minutes. Serve warm, and a la mode if you're feeling frisky.