I love rhubarb. It's the first thing ready in the garden which is always so exciting after winter! This recipe is one of my favorite ways to use it, and is different from the strawberry/rhubarb flavor profile you usually see! As a side note, this is also the first time I've used an all purpose gluten-free flour. I had to - I wanted the crust, and didn't feel like experimenting with an almond flour option. Do what you will with it.
Crust
1 1/2 cups gluten free all purpose flour
3/4 cup butter
1/4 cup chopped walnuts
Preheat oven to 350. Combine the ingredients, spread in a glass 9x13 baking dish and bake for 20 minutes. Set aside to cool.
Rhubarb filling
1 cup sugar
3 tablespoons cornstarch
2 tablespoons water
4 cups sliced rhubarb
In a saucepan bring the ingredients to a boil, then simmer five minutes, stirring frequently. Pour over the crust. Put in the fridge to chill.
Additional ingredients
vanilla instant pudding (I use the big box b/c we like a thick pudding layer!)
milk - to make the pudding
cool whip or whipped cream
1/4 cup toasted coconut (stir coconut in a pan over medium heat until toasted)
Once the crust/rhubarb layer is chilled, make the pudding according to the package directions and spread over the rhubarb layer. Spread the cool whip or whipped cream over the pudding layer, and top with the toasted coconut. Chill until you're ready to serve it!
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