Apple Rhubarb Crumble

Last year I planted a Rhubarb, not really knowing what it was. Frankly I was intrigued by the idea of a perennial that would come up ready to eat each Spring. I live on the mountain benches and some years we are still getting a hard freeze in June so the growing season is very short, the idea of a plant that will come up on it's own in the cold and be ready to eat as soon as the warm weather hits seemed too good to be true.

I have learned a few things about Rhubarb:

• It grows easily with little care.
• It is poisonous the first year.
• The leaves are always poisonous so don't eat them.
  
• You basically tear off the first stalks, then the the tender ones come up.
• It tastes like really tangy celery.
• To freeze it you simply wash and chop it. EASY, EASY, EASY!!
  

Here is my first recipe using rhubarb, it goes well with tart granny smith apples and vanilla bean ice cream.

Apple Rhubarb Crisp

2 tart apples, cored and diced
1/2 c. rhubarb, diced
2 tsp. lemon juice
3 T. honey
1 tsp. vanilla
2 tsp. coconut flour
1/2 tsp. cinnamon

Topping:
1 c. almond flour
1/4 c. chopped pecans
1/4 tsp. salt
1/2 tsp. cinnamon
2 T. honey
3 T. coconut oil at room temperature.

Method:

1. In an 8x8 inch glass pan combine apples, rhubarb, lemon juice, vanilla and honey. Stir. Sprinkle cinnamon and coconut flour over the apple/rhubarb combination and stir again.
2. In a separate bowl combine topping ingredients using your fingers. Rub ingredients between your fingers until you have a crumbly mixture. Sprinkle over apple/rhubarb mixture.
3. Bake at 350 degrees 20-30 minutes. The top should be golden brown. Cool slightly before serving.