Sunday, June 12, 2016

tag-team rhubarb crumble

A rare gift: rhubarb! I've never seen it for sale in our prefecture, but our friends gave us some that their mother sent from Nagano. Loveliness.

Joel and I went to work in the kitchen. First, the rhubarb filling for a crumble.

You'll need:
  • 5 stalks rhubarb
  • honey, to taste
  • cinnamon (or not, as you prefer)
  • freshly grated ginger
Do this:

Simmer it in a pot till soft and thickened, then spread in the bottom of individual ramekins or one bigger oven-proof pan.

And here's Joel's own recipe for the crumble topping.

You'll need:
  • 1/2 C. roasted unsalted cashews
  • 1/2 C. walnuts
  • 1/4 C. chia seeds
  • 2 T. coconut oil, melted
Do this:

In a food processor, pulse the cashews and walnuts till powdery, then process in the chia seeds and coconut oil.

Use your fingers to drop it on to the top of the rhubarb filling, then bake at 350 F/170 C for about 20 minutes or so. Enjoy the unique flavors and textures.

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