Panna Cotta with Roasted Rhubarb (AIP & Paleo)

I love all produce seasons, but there is something extra special about rhubarb season. Anytime I see rhubarb for sale, I feel like I’ve found a treasure! I’ve been especially thrilled to find local rhubarb at the farmer’s market, and I dream of someday having my own rhubarb patch.

In previous years, I’ve made rhubarb sauce to pair with pork, strawberry rhubarb crumbles, strawberry rhubarb compote, rhubarb cake, and a rhubarb galette, which are all super delicious. But this year, I decided to experiment even further by roasting the rhubarb. I also branched out from my usual flavor parings of rhubarb with strawberry, and pared it with orange and vanilla.

When it comes to something to serve the roasted rhubarb on, I have returned to a favorite: coconut milk panna cotta. I’ve adapted my stand-by panna cotta recipe just slightly, adding a little more gelatin since this is an unmolded version, and sweetening it with orange blossom honey.

So simple to make, very minimal added sweetener, and a good serving of gelatin. But, if panna cotta isn’t your jam, I’ve also served leftover roasted rhubarb on cupcakes and I also suspect it would be fantastic on pancakes or waffles.

One final note: I don’t believe this recipe would work well with frozen rhubarb—I’m fairly certain that freezing the rhubarb would cause it to break down too much to retain it’s shape. But, if you don’t mind if the rhubarb turns more sauce-y, feel free to try frozen rhubarb.

Coconut Milk Panna Cotta 
yields 4 to 6 servings, depending on molds/vessel size

1-13.5 oz can of coconut milk (I use smaller cartons & weigh out 13.5 oz)
1/8 teaspoon vanilla bean powder
21 g (1 tablespoon) honey (I used orange blossom honey)
10 g (1 heaping tablespoon) gelatin

1. In a saucepan whisk together the coconut milk, vanilla, and honey. Carefully sprinkle the gelatin over the surface & mix gently. Allow to bloom for 10 minutes. 

2. Heat the saucepan over medium heat, whisking constantly, until the gelatin melts & there are no lumps--do not boil! 

3. Portion into small bowls/glasses or molds (I used a silicone muffin pan in these images). Chill in the refrigerator for at least 3 hours (or overnight). 

Roasted Rhubarb
8 oz fresh rhubarb stalks
63 g (3 tablespoons) honey (I used orange blossom honey)
1/8 teaspoon vanilla bean powder
1 teaspoon orange zest
2 tablespoons orange juice

1. Preheat the oven to 350 F. 
2. Cut the rhubarb stalks on an angle into 1" to 2" pieces. Place the cut pieces into an 8x8 baking dish. 
3. Drizzle the honey over the rhubarb & sprinkle with the vanilla powder and orange zest. Add the orange juice. 
4. Roast in the pre-heated oven for 10 minutes. Stir the rhubarb & roast an additional 10 minutes or until the rhubarb has softened, but is not falling apart. Cool to room temperature before serving. Store any leftovers in the refrigerator. The tart flavor of the rhubarb will continue to mellow the longer it sits in the fridge. 

To serve 

1. Unmold the panna cotta, if desired—I ran a small offset spatula around the custards before gently popping them out of the silicone muffin pan I used as a mold—and plate. 
2. Top with a few pieces of rhubarb & a generous spoon full of the rhubarb liquid. 
3. Serve immediately. 

Note: 

• The rhubarb will remain pretty tart, even with the 63 g (3 tablespoons) of honey. If serving this recipe to non-AIP/Paleo people, you may way to up the sweetener by a tablespoon or two in both the roasted rhubarb and in the panna cotta.  

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Herbed Pork Tenderloin with Rhubarb Sauce (AIP/Paleo)

While It’s still rhubarb season, I thought I’d share a recipe I’ve been developing. This recipe is also one I gave a sneak peak of over on the Autoimmune Paleo Instagram account when I guest-posted a couple weeks ago.

With summer very quickly approaching & my tastes beginning to gravitate more towards blueberries & stone fruit, I wanted to share one more rhubarb recipe for this season. Did you know that rhubarb is actually a vegetable? Somehow, that knowledge gives me immense satisfaction, as I am consciously trying to increase daily my vegetable intake. I guess most vegetables don’t require the addition of honey or maple syrup (or apple juice) to make them palatable, but perhaps lets just forget that pesky fact ;)

Rhubarb is more often used in desserts, but this application proves it can work with savory foods just as well. This sauce has a great, pure rhubarb flavor (no strawberries in sight, rhubarb purists) while still remaining a little on the tart side. I’ve paired it with an herbed pork tenderloin, but I can imagine it might also be a great dipping sauce for meatballs or for roasted chicken.  Depending on where you live, rhubarb stalk color can vary greatly.... The first couple batches of rhubarb I bought were bright red & produced a very red sauce; however, my latest batch was more on the green side & the sauce was not nearly as colorful. Even my less-colorful batch was delicious, so don’t stress if your sauce isn’t quite as vibrant as my photo.

In case anyone is curious, I served the pork with some sautéed asparagus & butternut squash "risotto."

Herbed Pork Tenderloin with Rhubarb Sauce
yields 2 to 3 servings 

1 1lb Pork Loin
4 tsp chopped fresh herbs (I like equal parts thyme, sage, parsley, and rosemary, but use what you have)
1/2 tsp sea salt
1 Tbl oil (I’ve used melted duck fat and avocado oil), plus an additional tablespoon for the pan.
Rhubarb Sauce, recipe follows

1. Dry the pork tenderloin well. In a small bowl, mix together the herbs & sea salt. Rub the tenderloin with 1 Tbl oil & sprinkle with the herb/salt mix. Allow to sit at room temperature for 10 minutes. Preheat the oven to 350 F. 
2. Heat some additional oil in a cast iron skillet (or other heavy skillet). Sear the tenderloin (cut it in half if necessary) on all sides over medium high heat, rotating as necessary. The searing process should take around 5 minutes. 
3. Transfer the tenderloin to the preheated oven & roast for 5 to 10 additional minutes, or until an instant thermometer inserted into the tenderloin reads 150 F. 
4. Remove the pork from the oven & allow to rest for 10 minutes before slicing. Serve with rhubarb sauce, if desired. 

Rhubarb Sauce
250 g  (2 cups) sliced rhubarb (fresh or frozen)
75 g (1/3 c) filtered water
42 g (2 Tbl) Raw Honey, plus additional if needed

1. Combine all the ingredients in a small sauce pan.
2. Bring to a boil over medium heat. Reduce heat to a simmer and cook for 15 minutes, stirring occasionally. 
3. Remove from the heat & carefully taste a little of the sauce. If the rhubarb is still exceptionally tart, add an additional tablespoon of honey. 
4. Serve either warm, cold or room temperature with the herbed pork tenderloin. Refrigerate any leftovers. 

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Strawberry Rhubarb Crumbles (AIP, Paleo, Vegan)

When I spotted fresh rhubarb in the produce section on my grocery trip last week, my mouth started watering. Rhubarb remains one of my all-time favorite flavors. Two years ago, I posted a recipe for a gluten free strawberry rhubarb crumble, but the food I eat is more than a little different these days. I thought it would be nice to re-visit that recipe & adjust the ingredients make it AIP, paleo, and even vegan! This crumble makes a great spring time dessert & would be a fantastic addition to an Easter menu. 

One of the joys (and sometimes struggles) of making AIP recipes is experimenting with new-to-me ingredients. This recipe was my first time baking with tiger nuts--I used tiger nut flour --which became the basis of the crumble topping, replacing the almond flour I used two years ago. At first glance, tiger nuts may not seem to be AIP, since nuts are officially out on the elimination process of the protocol, but tiger nuts are actually tubers/starchy vegetables, not nuts. Tiger nuts can be purchased both in their whole stage and ground as flour. I have to say I’m more of a fan of the flour & I foresee many future experiments with it! The flavor, once baked is slightly sweet & toasty-nutty, and I could have sworn I tasted a little vanilla, even though this recipe doesn’t contain a drop! (If you want to read more about tiger nuts, check out this post.)

While this crumble could be made for a crowd by baking the entire recipe in one large baking dish, I once again went the route of making individual crumbles. Regular dessert & treat consumption should not be a normal, every-day occurrence. A treat should be just that, a treat! Even though I have not consumed “regular” sugar in almost a year, I still have trouble with willpower around sweets. By making the crumbles individual, I resist the temptation to make my portion “just a little bigger” or eat “just a little more.” I very specifically used 4 oz freezer safe mason jars so that I can freeze the leftovers, thus once again removing further overeating temptation.

Also, how handy that the jars come with lids, making this an easily transportable dessert!  Add a spoon & they’re good for go. As we travel for the upcoming Easter holiday, I’ll be surrounded by non-AIP food, which still can be a bit tempting at times. But I’ll be prepared by freezing one or two of these crisps & bringing them along in a cooler. I’ll have my own tasty dessert without any detrimental side effects :)

Strawberry Rhubarb Crumble (AIP, Paleo & Vegan) 

Yields 4 - 6 servings, depending on jars 

For the crumble topping

7 T tiger nut flour  

2 T  Arrowroot 

Pinch Sea Salt

1 T Grade B Maple Syrup

2 T Coconut Oil, melted 

For the filling

1.5 c hulled & sliced strawberries

1.5 c sliced Rhubarb

2 T Maple Sugar (note: can sub more maple syrup, but filling will be more liquid-y)

2 T Arrowroot

1. Preheat the oven to 350 F. 
2. FOR THE TOPPING: Mix together all ingredients with a fork until well combined & crumbly. Reserve in the refrigerator until ready to assemble.
3. FOR THE FILLING: combine the sliced strawberries & rhubarb. Drizzle the maple syrup over the fruit. Add the arrowroot starch. Mix to combine. 
4. ASSEMBLE: Sprinkle 1 1/2 tsp of topping into the bottom of a small ramekin or mason jar. Add a heaping 1/2 cup to 2/3 cup portion of the strawberry-rhubarb filling. Press down the fruit slightly to compress. Spoon two tablespoons of topping over the fruit. 
5. Place the crumbles onto a rimmed pan. Pour water into the pan, making a water bath to protect the containers during the baking process. 
6. Bake for 45 minutes, or until the topping is golden & the fruit is bubbly. 
7. Cool slightly before serving. Refrigerate or freeze any leftovers. 

Notes: 

• To make the recipe coconut-free, substitute another fat of choice for the coconut oil
• If you really like crumble topping, plan to double the topping recipe--it's addictively delicious! 

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Strawberry Rhubarb Compote (AIP)

In some ways, this detox has forced me to re-think a lot of what I do in the kitchen. I consider myself to be pretty resourceful in the kitchen.  Take away an ingredient and I’m usually able to find a suitable substitution.  No gluten? I’ll replace flour with a gluten free version. No grains at all? I’ll use a nut flour. No sugar? Find a more natural sweetener (never the artificial stuff). No dairy? there are plenty of alternative milks available. No eggs? I’ll use pumpkin puree or applesauce or a banana or flax seed. But take grains, eggs, dairy, nuts/seeds, AND sugar? I might be a little stumped to concoct a dessert. It isn’t impossible--my creativity just must be stretched even further.

I have had to think outside of traditional “baked goods” and move more into the category of frozen desserts & custards that can be made with coconut milk and without eggs & fruity desserts--things that more heavily rely on the refrigerator/freezer and the stove top. The longer I go without sugar, the less my body craves it & the more my tastebuds recognize the tiniest bit of sweetness from fruit.

When it comes to rhubarb, I’m quite often a purist. The rhubarb pie and rhubarb sauce I grew up eating didn’t fall into the strawberry rhubarb category. When I found organic rhubarb in the store, I really wanted to create a rhubarb dessert that is friendly to my detox guidelines, however, since rhubarb is seriously tart, a sugar free just rhubarb dessert was not going to be successful (i.e. edible).

Ripe strawberries have an excellent naturally sweet flavor & they do pair well with rhubarb.  Organic Unfiltered Apple Juice makes up the remaining sweetness.  I combined the three ingredients, cooked them together until the fruit broke down, much of the liquid evaporated & the flavors intensified.

The amounts I give in the recipe are more like guidelines--there isn’t as much science to this recipe as there is to a cake. I use roughly 1 part sliced rhubarb to 2 parts hulled very ripe strawberries to 1 part unfiltered apple juice, but it can certainly be adapted to personal preferences. Do note that this compote will (most likely) taste tart to someone who is eating sugar on a daily basis...

On a more everyday basis, I spoon compote over some unsweetened coconut yogurt, but as a treat, it’s also a great topping to coconut ice cream.

Strawberry Rhubarb compote 

3.4 oz Organic Rhubarb, sliced
6.75 oz Organic Strawberries, sliced
4 oz Organic unfiltered Apple Juice, plus more if necessary

1. Combine in a small sauce pan. Heat over medium heat for 35 minutes min. Stir occasionally, but increase stirring amount towards the end of cooking. 
2. Remove from heat & taste a small amount. If the compote isn’t sweet enough, add a couple more oz of apple juice. Cook until the liquid has reduced, stirring occasionally. 
3. Remove the pan from the heat & transfer the compote to a separate container. Cool completely. 
4. Store in the refrigerator until ready to serve. 
5. To serve, spoon over coconut yogurt or coconut ice cream. 

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Strawberry Rhubarb Crumbles with Gluten Free Almond Topping

Every season has distinctively different flavors. Fall features apples, pears, pumpkin & warm spices.  Summer has stone fruits, like peaches & nectarines & cherries, and ice cream. Winter calls for juicy citrus like grapefruit, oranges, lemons & limes, but also warm chocolaty flavors.  And to me, spring tastes like berries & rhubarb.

Luckily, since our local HEB grocery store carries rhubarb in their freezer section, every season can taste like rhubarb.  But somehow, I’ve been waiting until spring to really utilize it.

While I love rhubarb on it’s own, whether in sauces, or pies, or cakes, or other desserts, I do also love pairing it with strawberries. Coincidentally, we have also reached the part of the year where the grocery store is bursting with strawberries (and most of the time, they’re on sale).

I created this Strawberry Rhubarb Crumble with several purposes in mind.  One, I was itching to taste the delightfully spring-y combination of the rhubarb with the strawberry--especially since Texas has nearly skipped spring & gone directly to summer.  And secondly, I was brainstorming a delicious (and photogenic) dessert for the finale dinner of an upcoming food photography workshop with Helene Dujardin and Clare Barboza.

Their latest workshop was this past weekend in Gulf Shores, Alabama (which I will talk about in my next post), and the crumbles were definitely a hit!

Most crumbles (or crisps) are often created in a big baking dish & then scooped into individual servings after baking.  But I’m discovering how much I like to create individual crisps.

Individual crisps are instant portion control--great for people like me with an insatiable sweet tooth).  They allow each serving to have the crunchy edge of the topping, which is one of my favorite parts, and reduce the risk for any soggy topping.  They usually bake a little faster. They can even fit into my toaster oven at home when I make a smaller batch. And they’re just really cute :)

I also love to make things that are easily modified to be gluten free.  Crumbles are seriously easy to make gluten free.  Almond Flour (or just almonds ground up in a high speed blender, like Helene’s Blendtecthat I used at the workshop) makes up the bulk of the delicious topping.  And just a little cornstarch helps thicken the fruit juices during the baking process.  Super simple and no unusual ingredients are required.

As an added bonus, the crumbles can be made in advance and re-warmed, both to heat the fruit & re-crisp the topping, just before serving.

While the fruit & topping are delicious on their own, I like to finish mine with a little Chantilly Cream (sweetened whipped cream).  Just a little dollop makes them even prettier & even tastier.

STRAWBERRY RHUBARB CRUMBLES
Topping adapted from here 
Filling & assembly my original creation 

Almond Streusel topping (gluten free) 
makes enough for 8 to 10 crumbles

3/4 c Almond Flour (or almonds ground fine in a high speed blender-- I used a Blendtecfor the version I made at the Workshop)
1/4 c Brown Sugar
1/4 tsp Salt
2 Tbl (1 oz) butter, cold, cut into small cubes

1. Stir together the almond flour, brown sugar, & salt.  
2. Rub the cold butter cubes into the dry mixture until it resembles coarse crumbles 
3. reserve in the refrigerator until ready to use.  

Strawberry Rhubarb Filling & assembly 
Makes enough for 8 servings 

3 c Strawberries, hulled & sliced
3 c Rhubarb, cut into bit-sized slices
1/2 c Granulated Sugar, divided
2 Tbl Lemon Juice
4 Tbl Cornstarch
2 tsp Vanilla Bean Paste
Chantilly Cream, as needed for serving

1.  Preheat oven to 350 F. In a medium sized bowl, stir together the rhubarb, strawberries, half of the sugar, and the lemon juice.  Allow to sit for at least 10 minutes.
2. Once the fruit has macerated for at least 10 minutes, Take the remaining sugar & stir it together with the cornstarch. Add the sugar/starch mixture to the fruit & stir to combine.  Add the vanilla bean paste. 
3. Place small ramekins onto a rimmed baking sheet. Portion the filling into the ramekins & top with several tablespoons of the streusel topping. {I used mini latte bowls from Anthropologie & I used approximately 1 heaping 1/2 cup of filling and 2 heaping Tablespoons of streusel topping} 
4. Place the ramekins onto a rimmed baking sheet. Bake until golden, approximately 45 minutes, depending on the size of the dishes, or until the filling is very bubbly and the top has browned.  
5. Cool slightly & serve with Chantilly Cream or vanilla ice cream.  

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