Instagram is such a wonderful place. Well, a virtual place. In particular, we love the community of Paleo eaters that we have found on Instagram, and everyday we discover more and more talented bloggers. It’s amazing how you can see the kindness of someone, even through the internet. Marlina, from Girl Meets Paleo is definitely a familiar name throughout the Paleo Instagram world, as she is always leaving kind, positive comments on people’s photos. She has gained a large following, and we can definitely see why! We love her clean, simple-but-elegant style of photography, and we hope you follow her and enjoy her as much as we do.
Howdy! First, before I dive right into the food (like usual), let me just say that I am beyond flabbergasted that Matt and Stacy asked me to hang out over here and do a guest post for y’all. How cool are they?! I’ve been trying my best to not freak out and be totally cool with it… who am I kidding?! I AM TOTALLY FREAKING OUT!!! This just might be the best thing since sliced bread… kidding! It’s definitely WAY better than that.
Getting back to the food… who else is afraid of rhubarb? Despite it’s pretty pink hue, it has always intimated me to the bone. It grew along one of the barns that scattered my childhood farm, but I did nothing other than watch it grow every year. Then, a few years ago, I was lucky enough to sample a locally made strawberry rhubarb pie and absolutely fell in love. It was the perfect balance of tart and sweet, and I just couldn’t get enough. I vowed to pick some up on my next farmer’s market visit, but then the intimidation set in again and I never got my hands on any…. until it showed up at my door with this week’s CSA box! Though a bit unsure at first, I knew I had to recreate the delicious pie I had tasted so long ago.
If you’ve been skeptical of rhubarb in the past (or if you’ve always loved it) this is a great way to fall in love with the tart vegetable. These bars are easy to throw together and even easier to eat! Warm from the oven with a scoop of vanilla ice cream is a perfect way to enjoy them. If you prefer them to stay in their bar shape, it’s best to refrigerate them overnight and cut the following day.
- 2 cups blanched almond flour
- ¼ cup coconut flour
- ½ cup palm shortening or coconut oil, melted
- ¾ cup granulated sugar, divided (organic cane, coconut, maple, etc.)
- 1 lemon, zested and then cut in half
- ½ tsp baking soda
- ½ tsp salt
- 2 cups chopped rhubarb
- 2 cups chopped strawberries
- 2 tbsp tapioca flour
- 2 tbsp minced crystallized ginger (optional)
- ½ cup sliced almonds
- Preheat oven to 350. Line a 9x9 baking dish with parchment paper so that the paper hangs over two opposite sides.
- In large bowl, combine almond flour, coconut flour, ¼ cup of the sugar, baking soda, and the salt. Stir in the melted oil and 1 tsp of lemon juice. mix until combined. The dough will still be crumbly. Set aside ½ cup of the dough for later use. Dump the remaining dough into the lined pan and smooth and press down with your hands.
- In a large bowl, combine the chopped rhubarb and strawberries, the remaining ½ cup sugar, 1 tsp of the lemon zest, juice from half the lemon (about 1 tbsp), the crystallized ginger, and the tapioca flour. Stir until all combined. Pour the rhubarb mixture onto the dough and spread evenly.
- Combine the sliced almonds with the ½ cup of set aside dough. Crumble the mixture evenly over the rhubarb. Bake for about 40-45 minutes, until the topping is golden brown. Remove from oven and let cool.
Connect with Marlina!
[author] [author_image timthumb=’on’]http://paleoparents.com/wp-content/uploads/2014/04/Girl-Meets-Paleo-square.jpg[/author_image] [author_info]Marlina is a twenty something girl living in the pacific northwest. A once avid baker, she ditched the wheat flour for coconut flour and never looked back. Her blog, Girl Meets Paleo, is where she shares her love of food, healthy meals, and grain-free treats.[/author_info] [/author]