Rhubarb Crisp (Gluten-Free)

Updated on 4/4/2018.

Rhubarb has been on my mind. And in my tummy, as I channel those thoughts into everything edible. 

After making this crisp once, I went straight back to the store. It's likely that I bought the biggest bag of rhubarb that store sold all day: the stalks were long and plump, and I went crazy. Chopping the pink stalks into bite sized pieces, images of my grandfather flickered through my mind. Grandpa Charles kept his yard immaculate, and there in the back, behind the rose bushes and the tulips were his rhubarb plants. Wearing beefy garden gloves, he would tell me to stay away from the big green leaves as he cut 3 or 4 stalks for our dessert. 

I remember that moment more than anything: more than the pie my grandmother would then make, and even more than the ice cream that would come with it. Maybe that's why it was the act of chopping rhubarb into small bites that made me think of him.

This recipe is incredibly simple: you don't need to add strawberries or raspberries to the mix (unless you want to) and there is no rolling of pie crust. Just mix and bake. You'll only get one mixing bowl dirty. You'll be on your way to rhubarb glory in just a few steps. It's a recipe you can come back to time and time again... a recipe you can tweak just a little bit to make your own (a teaspoon of ginger zest is calling my creative side, a half of cup of raspberries are whispering to my tastebuds). 

This week I plan to buy a rhubarb plant, in honor of Grandpa. It wasn't my favorite when I was young, but that has changed and I have some catching up to do.

Rhubarb Crisp (Gluten-Free)

Published May 18, 2017 by Caitlin Sherwood

   |     Print This Recipe

Nothing but regular, sweet rhubarb crisp.

Serves: 6   |    Total Time: 50 minutes

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Ingredients:

For the filling:
• 5 cups rhubarb, cup into 1/2 inch pieces
• 1/2 cup coconut sugar
• 1/4 cup cassava flour OR 1 tablespoon corn starch 
• 1/2 teaspoon cinnamon 
• Pinch salt
• 1 tablespoon butter


For the crisp:
• 1/2 cup oat flour 
• 1/2 cup coconut sugar
• 1/3 cup oats, heaping
• 1/3 cup butter 
• Pinch salt

Directions:

1. Preheat oven to 375°F. In a medium mixing bowl, toss rhuarb with the coconut sugar, cassava flour, salt, and cinnamon until rhubarb is evenly coated. Then spread rhubarb mixture into pie dish (I used a 9-inch pie ceramic pie dish, you may also use a 9x9 inch pyrex). Slice the tablespoon of butter into thin pats and place evenly spaced over rhubarb.
2. Make the crisp topping: melt the butter in the bottom of the medium mixing bowl. Add in the oat flour, coconut sugar, oats, and salt and mix with a fork until crumbles form.
3. Sprinkle crumble over rhubarb mixture. Place in oven and bake for 35 minutes, or until the rhubarb is bubbling. Allow to cool 5-10 minutes before serving.

Crustless Spinach, Artichoke & Aged Cheddar Quiche

Update: This recipe has new photos as of 3/22/2019. Same recipe! :)

I am making a resolution right now, today. Will you join me? I'm resolving to have brunch more often. 

I recently looked at my calendar and realized a year ago, some of my closest friends had come over for a spring brunch and I had actually said, "We should do this every season. Like spring brunch, summer brunch-picnic, fall brunch, and winter brunch." They all nodded in agreement, delirious on mimosas, coffee, or maybe just morning air. It was settled. We were going to brunch more.

That was a year ago, and now I'm looking back thinking, what happened?? Brunch slipped through my fingers, as I got caught up in life and forgot the glory that is late morning. The smell of freshly brewed coffee? A plate full of quiche? Morning light trickling through a big window? All of these things make my heart sing. So this is my ode to brunch, and my resolution to brunch more: Spinach, Artichoke & Aged Cheddar Crustless Quiche.

Maybe with it written down, I'll actually make it happen. Will you brunch with me? For you, for your mornings? Just think of the late morning sun. 

Crustless Spinach, Artichoke & Aged Cheddar Quiche

Published February 15, 2016 by Caitlin Sherwood

   Print This Recipe

Serves: 6   |    Active Time: 60 minutes

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Ingredients:

9 eggs

1 cup milk

1/2 cup aged white cheddar cheese, shredded

1/2 pound frozen chopped spinach, thawed

1 can artichoke hearts, strained

1/2 onion, diced

2 cloves garlic, minced

1 teaspoon coconut oil

Salt & Pepper

Directions:

1. Preheat oven to 350°F. Grease a pie pan, or line one with parchment paper. Set aside.
2. Chopped artichoke hearts. Place artichokes and spinach in a mesh sieve and press the excess water out as best you can. This will help the quiche set. Place strained spinach and artichokes in a bowl.
3. Now, heat the coconut oil over medium heat in a skillet and sauté the diced onion and minced garlic until the onion is translucent. Use a spatula to scrape onions and garlic into bowl with spinach. Stir mixture until onion is well distributed, then sprinkle the mixture into the pie pan, in an even layer.
4. Next, sprinkle the cheese mixture in the pie pan in an even layer.
5. Whisk the eggs and milk until frothy. Add a sprinkle of salt and a few cracks of pepper. Pour mixture over filling in pie pan, ensuring there is egg mixture filling all spaces.
6. Place in middle wrack of oven and bake until golden and puffy, about 45 minutes. Center should be set and there should be no runny eggs. Allow to cool for 5 minutes before slicing and serving.

Want to get more recipes like this? Sign up for the Foraged Dish email newsletter. I'll send you a free printable of my favorite Grain-Free Banana Bread recipe. 

Coconut Macaroon & Lime Curd Pie

By the time you guys read this I will most likely be on a plane headed to Expo West! Expo West is the largest organic and natural products fair and I am suuuper excited to get to witness it first hand! I'll have my eyes peeled for new Paleo and grain-free products! If you want to follow along, head over to my Instagram! Now... on to this pie! 😍

I remember 3 things from the Florida Keys: Cats, chickens, and key lime pie.

It was a long drive-- down, down, down the coast, until there was no coast anymore. And then we kept driving, from one Key to the next, across the longest bridges I had ever seen. It was just my mom and I, in a rental car. To be honest, I think that was my only real road trip, ever. 

Most of it is a blur. There was more ocean than I could ever imagine; ocean on all sides. The air tasted like ocean, the breeze smelled like salt. 

At Hemingway's house, there were a lot of people, and among them there were cats. Cats everywhere. As a cat lover, I paid more attention to the cats than anything else there. 

Outside of Hemingway's retaining wall, there were chickens. There were as many chickens as there were people. Yet, all of those chickens, and the cats that had escaped from Hemingway's house got along perfectly, as if they were best friends. At least that's how I remember it. 

And then there was the pie. Bright. Bold. Sweet and tangy. Along the road there would be stands selling just pie, nothing else. And it wasn't just any pie, it was key lime pie. 

To this day a bite of key lime pie takes me there: the sunshine, the warmth, the ever-summer coast of the Florida Keys. 

Coconut Macaroon & Lime Curd Pie

Paleo, Gluten-Free, Grain-Free    |   Caitlin Sherwood    |   

Yields: 1 8-inch pie   |    Total Active Time: 45 minutes

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Ingredients:

For the crust:
• 2-1/2 cup dried shredded coconut
• 2 egg whites
• Salt
• 2/3 cup coconut cream
• 2 tablespoon honey
For the filling:
• 1/2 cup coconut oil
• Zest of 2 limes
• 1/2 cup lime juice
• 1/2 cup honey
• 6 egg yolks
• 1/8 teaspoon gelatin
• 1/3 cup coconut cream, for topping
• 1 lime, sliced thin, for garnish
• 1/4 cup toasted coconut flakes, for garnish

Directions:

1. Fit a regular 8-inch pie pan with parchment paper, and pre-heat the oven to 350°F.
2. In a medium sized mixing bowl, combine the coconut, coconut cream, salt and honey for the crust. Stir until blended. Then, in a separate bowl, whip the egg whites with an electric mixers until soft peaks form. Fold the coconut mixture gently into the white whites, until folly combined. Do not over stir.
3. Now, spread the mixture in an even layer in the pie pan. Use a spatula to ensure there are no holes in the crust, and to shape the edges. Crust should be about 1/4 to 1/2 inch thick. Place pan in oven and bake for 30-40 minutes, until coconut is golden brown on the edges and crust is set. Remove from oven, and set aside to cool.
4. To make the filling, melt the coconut oil in a thick-bottomed sauce pan on the stove. Once melted, add the salt and honey. Stir to combine (If your honey is thick, heat this mixture over the stove, stirring constantly, to get the honey to dissolve better. It make not dissolve entirely, which is fine). Remove from heat and allow to cool 5-10 minutes. While you wait, prepare bowl by placing a fine mesh sieve over top of it on the counter.
5. Now, add lime zest, lime juice, egg yolks, and gelatin to pan. Return to stove, and cook over low heat, stirring constantly, until mixture thickens. Curd should coat the back of a spoon, and an instant-read thermometer should read 165°F (if you have one). Remove from heat, and pour mixture through the prepared sieve and into the bowl. Use a spatula to help pass the mixture through the sieve, but stop any solid chunks from going through.
6. Finally, pour the curd into the prepared pie crust. Use a spatula to distribute the curd, and then shake the pie back and forth gently to release air bubbles and smooth the surface. Refrigerate for 1 hour before serving.
7. To serve: top pie with a layer of coconut cream, and the sprinkle with toasted coconut and thinly sliced lime.