Subscribe at: PaleoMagazine.com August/September 2019 83
A HUNTER'S GRATITUDEPaleo Rhubarb
Tr i f le
PREP TIME: 45 MINUTES
COOK TIME: 13 MINUTES
SERVINGS: 4For the rhubarb compote
SI YO\IHYIleaves removed, ends trimmed,
stalks cut into 1/2-inch pieces
1/2 vanilla bean
2 oz raw honey
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For the banana flour crumble
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1 tsp raw honey
Va I\[[LYmelted
Va YH^^HSU\[Zchopped
Va YH^HSTVUKZchopped
For the vanilla whipped cream
1/2 vanilla bean
Va OLH]`JYLHTcold1 4HRL[OLYO\IHYIJVTWV[L!Place the rhubarb in a large
saucepan. Slice the vanilla bean down the middle and scrape
out all the seeds. Place the pod and the seeds in the pot with the
rhubarb. Add the honey and lemon juice, stirring to combine. Place
the pan over medium heat and bring just to a boil. Simmer gently
for 2-3 minutes or until rhubarb is tender. Remove and discard
the vanilla pod. Transfer rhubarb (discard the cooking liquid) to a
shallow bowl and refrigerate until cool, about 30 minutes.
2 4LHU^OPSLTHRL[OLJY\TISL! Preheat the oven to 350°F.
Line a baking sheet with parchment paper. In a medium bowl,
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center of the prepared baking sheet (it won’t cover the entire
pan) to about 1/4-inch thickness. Bake until golden brown,
about 10 minutes. Allow to cool on the pan, and then break the
crumble into small pieces. Set aside.
3 4HRL[OL^OPWWLKJYLHT! Slice the vanilla bean down the
middle and scrape out all the seeds. Discard the pod and place
the seeds In a medium bowl along with the cream. Whisk by hand
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4 ;VHZZLTISL[OL[YPÅLZ!Alternate layers of crumble, rhubarb
compote, and whipped cream in four 8-oz serving glasses until
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for the whipped cream on top. Add that just before serving.LIST of INGREDIENTS
the METHOD