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Rhubarb crisp – low carb and gluten-free

Sugar-free and low carb rhubarb crisp with a truly crispy almond flour topping. This wonderful keto dessert is delicious paired with low carb ice cream or whipped cream.  In case I haven't made it abundantly clear, I


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Custard rhubarb tart

I first had this tart at a colleague's house 20 years ago. They were from Nice, France, and his wife made this tart when rhubarb was in season. I was blown away at how simple her technique was; no processing of the rhubarb like other rhubarb desserts I had eaten in the past. The custard is light and creamy. I never got the recipe, but worked on recreating it over the next few years. I found using less is more; the recipe uses very little sugar, and good quality heavy cream is essential. It is a hit at gatherings, or as a birthday dessert, and is a staple in our home when rhubarb is abundant.

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Cory schreiber & julie richardson's rhubarb buckle with ginger crumb

There's a secret ingredient in here: ginger (times two). Fiery candied ginger is minced up in the crumb topping, and ground ginger in the cake too -- just enough to give it a warm, flirty je ne sais quoi that doesn't try to shout over the rhubarb. Adapted very slightly from <strong><a href="http://www.amazon.com/Rustic-Fruit-Desserts-Crumbles-Pandowdies/dp/1580089763?tag=food52-20">Rustic Fruit Desserts</a></strong> (Ten Speed Press, 2009)

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Buckwheat-rhubarb scones

This recipe is adapted from Kim Boyce’s wonderful baking book, Good to the Grain, which inspired me to take more pride in the gluten-free flours I have in my pantry. In an attempt to introduce more whole grains into the daily baking she did for her girls, this Spago-trained pastry chef started playing with quinoa, amaranth, and teff. What she found is that these flours have flavors. This is one of my favorite facts about gluten-free baking. You can build flavor in a baked good with the flours you choose to use. <br /> <br />She has a recipe for strawberry barley scones in the book. I can’t eat barley — it contains gluten. But, I do love buckwheat, with its slightly nutty taste. And since buckwheat is a member of the rhubarb family, why not pair them together? <br /> <br />Since Kim wrote her book, she discovered that one of her daughters is gluten intolerant. I made this recipe for Sophia as much as for you. Everyone should be able to eat good scones, warm after the baking. <br />

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Rhubarb and brown butter with a crumble topping. Easy!

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