Rhubarb Dessert with Maple Syrup Sweetened Coconut Cream

Rhubarb Dessert with Maple Syrup Sweetened Coconut Cream

Rhubarb Dessert with Maple Syrup Sweetened Coconut Cream

Rhubarb Dessert with Maple Syrup Sweetened Coconut Cream

Rhubarb Dessert with Maple Syrup Sweetened Coconut Cream

This AIP & Paleo Rhubarb Dessert with Maple Syrup Sweetened Coconut Cream is a treat and great for spring! The rhubarb this time of year is plentiful and for some people their plants produce and grow more rhubarb than then need.  Rhubarb is also quite prominent at many  local farmers market and can be bought for a fairly cheap price if you do not have a plant of your own. The spring is the best time to take advantage of this tart gem of a plant that mother nature has to offer. It can be used in a variety of ways including main dishes and salads, but this dessert is one in a million and can also be made into bars without the coconut cream! I’d  love to hear from you, so comment below what your favorite way to use rhubarb is!

Rhubarb Dessert with Maple Syrup Sweetened Coconut Cream

 

Rhubarb Dessert with Maple Syrup Sweetened Coconut Cream
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Rhubarb Dessert with Maple Syrup Sweetened Coconut Cream

***This dessert can be made into bars. Simply omit the maple syrup coconut cream and maple syrup drizzle for a delicious variation.

Servings 15 Servings

Ingredients

For the Crust

  • 1/2 c coconut flour
  • 1/2 c arrowroot starch
  • 1 Tbs gelatin
  • 1/8 tsp sea salt
  • 1/4 c coconut oil *optional use for a more tender crust
  • 1 c full fat coconut milk with no additives, thickeners, or gums

For the Rhubarb Filing

  • 5 c Rhubarb peeled and chopped
  • 2/3 c coconut sugar
  • 2 Tbs gelatin
  • 1 lemon zested and juiced

For the Maple Syrup Sweetened Coconut Cream

  • 1 can full fat coconut milk with no additives, thickeners, or gums
  • 1-3 Tbs maple syrup also to drizzle if desired

Instructions

  1. Preheat the oven to 400F and grease a 7x11 pan with coconut oil.
  2. For the crust combine in a medium sized bowl the coconut flour arrowroot starch, gelatin, and sea salt. Mix thoroughly until ingredients are evenly combined then cut in the coconut oil if using and stir in the coconut milk.
  3. Pour the crust into the prepared pan and press flat to form a crust. Bake for 20-25 minutes. the top of the crust should feel dry and look slightly cracked and the edges of the crust should be a slight golden brown. Bake longer if needed and remove from the oven when done.
  4. Meanwhile prepare the filling. In a large mixing bowl toss the rhubarb with the coconut sugar and gelatin. Then mix in the zest and juice of 1 lemon.
  5. Dump the filling mixture into the prepared crust and spread out in an even layer.
  6. Return the dessert to the oven and bake for 30-40 minutes. The topping should be bubbling when removed from the oven. The dessert will also look extremely watery and not solid at all. THIS IS OKAY and is what is supposed to happen. Allow to cool completely at room temperature then cover and transfer to the refrigerator to allow to set up and become firm.
  7. For the topping, open a can of coconut milk or use what is left from the crust if a new can was opened. Pour the coconut milk into a airtight container or jar and whisk in maple syrup to sweeten to taste; about 1-3 Tbs. I used 2 Tbs maple syrup for 1 can coconut milk.
  8. Transfer to the refrigerator to become firm and set up to a thick cream.
  9. To serve top with the coconut cream and an extra drizzle of maple syrup if desired.

 

Rhubarb Dessert with Maple Syrup Sweetened Coconut Cream

Rhubarb Dessert with Maple Syrup Sweetened Coconut Cream

Rhubarb Dessert with Maple Syrup Sweetened Coconut Cream

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