7.3.13

This delightful dessert recipe is perfect for summer get-togethers, simpler than baking a pie and healthier than eating one!

Holistic health counselor and raw chef, Fran Benedict caught our attention with this simple recipe – one of a million mindful, sustainable and wholesome recipes on her site – the aptly named, Simply Mindful! We’re always looking for a way to to use fresh, summer produce like blackberries and rhubarb and this party-perfect recipes give us the perfect excuse to snap some up…

Although I grew up with it, love eating it, and admire its array of many colors, I’ve just never cooked with rhubarb – until now! I noticed the rosy celery-like stalks at my summer market, and, thinking how similar it looked to Swiss chard, my interest was piqued and I brought it home.

Not sure where to start with the stuff, I first did a little research! It turns out, rhubarb is a good source of Vitamin K and C and is a vegetable related to the buckwheat family. With a little experimentation, I quickly learned why rhubarb is seldom eaten raw – rhubarb’s raw, mouth-puckering tartness is not a pleasant taste. However, when this vitamin-packed veggie is cooked and sweetened, it blossoms into a delicious balance of flavors that will leave you pining for more!

This pie-in-a-jar recipe is an easy way to transform this so-called “pie plant” into a delectable dessert that’s truly heaven in a jar! Note the use of coconut sugar and organic yogurt to keep this decadent dessert pure and healthy for your BBQ’ing crowd!

Rhubarb Blackberry Pie in a Jar

Ingredients:

Filling:
1 cup blackberries
2 cups rhubarb, cut thinly
1 Tbsp coconut flour (or flour of choice)
1/2 cup coconut sugar (or brown sugar of choice)

Crumble Topping:
1 cup steel-cut oats
1/2 cup pecans, chopped
1/3 cup coconut sugar, packed
1 tsp cinnamon
1/4 cup coconut flour (or flour of choice)
1/4 cup coconut oil, or 1/2 stick butter, melted

Directions:

Preheat oven to 350F.

Prepare filling: Combine blackberries and rhubarb with 1 tablespoon flour and 1/2 cup sugar. Pour fruit mixture into an ungreased casserole dish or pie pan.

Prepare crumble topping: Mix dry ingredients—oats, pecans, sugar, cinnamon, and flour—with 1/4 cup of coconut oil or melted butter and combine thoroughly. 

Sprinkle crumble mixture over fruit filling and bake for 35 minutes, or until crumble is golden brown and fruit mixture is warm and bubbly. Remove from oven and cool slightly.

Place in serving jar, and layer the crisp mixture with organic yogurt or ice cream – or whipped coconut cream.

Serve and enjoy!

From our friends

Comments


  1. Yum!

    alisha | 07.03.2013 | Reply
  2. Thanks a lot. I have a pretty big path of rhubarb in my backyard. Never really knew what to do with it as most people I know just makes soup of it.

    Mary | 07.08.2013 | Reply
    • We are so glad we could provide some inspiration, Mary!

      The Chalkboard | 07.08.2013 | Reply
  3. Can this be shipped? Strawberry rhubarb is my hubby s favorite and he’s deployed for his bday

  4. Delicious!

    Kasey | 10.21.2013 | Reply
  5. This looks lovely. One question – the recipe calls for steel-cut oats, but the photos look like they included rolled oats. Which shall I use? I’ve never used steel-cut in a crisp recipe.

    Maureen Kramer | 07.10.2014 | Reply
    • Hi Maureen, go for the steel cut oats – rolled may work as well, though!

      The Chalkboard | 07.11.2014 | Reply

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