Sunday, May 8, 2011


To all the mothers out there - Happy Mother's Day!

The cherry blossoms recently bloomed in our orchard. This reminded me that I still have canned cherries in the pantry and rhubarb in the freezer. So, here is a simple dessert to celebrate the spring season and all those hard working moms!



4 c. rhubarb [frozen or fresh, chopped into 1" pieces]
1 quart canned cherries or appx. 4 c. fresh, pitted and halved
4 tbsp. arrowroot powder
4 tbsp. gluten-free flour [see recipe below]
1 tsp. cinnamon
1/2 c. pure maple syrup or coconut sugar

Combine all of the ingredients in a large glass bowl and pour into 8 x 8 glass baking dish.

Crumble Topping

1 1/2 c. gluten-free oats [1/2 c. ground in food processor]
1/2 c. gluten-free flour [see recipe below]
1/2 c. walnuts, chopped
1/4 c. grapeseed or coconut oil
1/2 c. raw honey, agave nectar, or maple syrup
1 tsp. cinnamon
1/2 tsp. ground ginger
pinch each of allspice and cloves

Combine all ingredients in a large glass bowl and mix well. Spoon onto cherry mixture and spread evenly across top.

Preheat oven to 425 degrees. Bake for 20 -  30 minutes, uncovered. Cover with foil and bake for an additional 10 minutes. Cool 20 minutes before serving.

Flour Blend [Gluten-free]

1 c. buckwheat or brown/white rice flour
1/2 c. tapioca flour
1/2 c. potato starch

Combine all ingredients in a quart-size ball jar. Secure lid and shake to mix. 

Vanilla-Coconut Whipped Topping

2 15-ounce cans full fat [regular] coconut milk
4 T. pure maple syrup or raw honey
1 T. vanilla extract or scraped insides of 1 vanilla bean

Place coconut milk in refrigerator for a few hours to chill. This allows the coconut water to separate from the coconut cream. To expedite process, place in freezer for 30 - 60 minutes. Skim off the coconut cream from the cans of coconut [this is the bright white cream on top when you open the can]. Reserve the "water" or milky liquid for a smoothie, making oatmeal, or cookin. Combine the coconut cream with remaining ingredients and whip [with whisk attachment if using KitchenAid mixer] five minutes or until light and fluffy. Refrigerate for a minimum of one hour and serve.

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