Rhubarb Cobbler

raw rhubarb cobbler recipe - raw rabarber kruimeltaart recept

I  already shared with you my LOVE for rhubarb. Next to the love for it’s taste Rhubarb also goes with good childhood memories as my grandma and uncle both had huge pieces of land where the grew fruits and vegetables.

With rhubarb being 1 of the first things to come from the land after the winter season with it’s bright red color it symbols to me the gatekeeper to the season of plenty-ness. After rhubarb soon the strawberries would follow and from there the redcurrant, raspberries, blackberries and in good summers even peaches.

The best memory was at end of season when we as kids where aloud to go in the fields and pick what ever we liked. To be munched straight away or th bring home to my moms kitchen and preserve for the new winter.

This rhubarb cobble ia a simple farmer style cake as I can remember it, with all the good and hope of a new Summer season.

Health benefits

Rhubarb provides us a good source of vitamine C, vitamine K and dietary fiber to help our  digestive system. Pumpkin seeds are a good source of zinc for the body. Important for the imuum system and helps heal wounds.

For this recipe I used 1/2 serving farmers rhubarb compote, see recipe here.

raw rhubarb cobbler recipe - raw rabarber kruimeltaart recept

 

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Rabarber Kruimeltaart - raw

Voorbereiding: 20 min.(+ droogoven tijd)

Porties: 8

Wat heb je nodig:

Voor de bodem:
- 130 g pompoen pitten (droog)
- 130 g amandelen (droog)
- 3/4 theelepel zeezout
- 60 ml koud geperste extra virgin olijf olie
- 5 medjoul dadels, ontpit.

Voor de vulling:
- 5 medjoul dadels, ontpit.
- 1/2 vanille boon.
- 1/2 portie boeren rabarber compote, zie recept link hierboven.

Hoe te bereiden:

1. Doe alle ingredienten voor de bodem in de foodprocessor en maal in een fijn kruimelig deeg dat samen plakt als je er licht in knijpt.

2. Neem een klein handje deeg appart en bedek de bodem van een kleine ovenschaal met het overige kruimeltaartdeeg.

3. Neem 120 ml van het vocht van de raberbercompote en doe deze met de dadels en het merg van de vanille in de food processor. Blend in een siroop-achtige pasta.

4. Spreid de siroop over de bodem uit en bedek deze vevolgens met de uitgelekte rabarber compote.
Top af met de bewaarde deeg kruimels.

5. Lekker om direct te eten, nog lekkerder als de smaken na 1 nachtje in de koelkast,door elkaar getrokken zijn.

Met liefde en dankbaarheid,
Lenny.
Rhubarb cobbler - raw

Preparation: 20 min. (+ dehydrator time)

Serves: 8.

What you need:

For the crust:
- 130 g pumpkin seeds (dry)
- 130 g almonds (dry)
- 3/4 teaspoon sea salt
- 60 ml of cold pressed extra virgin olive oil
- 5 Medjoul dates, pitted.

For the filling:
- 5 Medjoul dates, pitted.
- 1/2 vanilla pod.
- 1/2 serving farmers rhubarb compote, see recipe link above.

How to prepare:

1. Combine all ingredients for the crust in the food processor and grind into a fine crumbly dough, that sticks together when squeezed light.

2. Take a small handful of dough separate and cover the bottom of a small baking dish with the remaining cobbler dough.

3. Take 120 ml from the juice of the raberbercompote and place it together with the dates and the marrow of the vanilla pod in the food processor. Proces into a syrup-like paste.

4. Spread the syrup over the crust and cover it with the rhubarb drained rhubarb compote.
Top off with the preserved cobbler crumbs.

5. Great on eating instantly, even better when the flavors are merged together, after 1 night in the refrigerator.

With gratitude and love,
Lenny.