Hello and Happy Friday my friends,
I have been working on this recipe for a few weeks now and I am quite thrilled with it. If there is anything I miss eating Keto, it’s probably all the fruit I used to eat. Before Keto I was eating a lot of fruit. I mean a lot, like way too much, because it was one of the few things I thought I could eat (oh those days were so rough). Now I don’t crave fruit because of the carbs, but rather the fresh, subtle sweet acidity that much fruit has. A freshness that is all about summer. With this recipe I was tapping into that flavor experience, slightly sweet with a punch of acidity, mixed with some salty goodness, how could you go wrong?
Unlike pre-keto, I get to enjoy all these wonderful fruity attributes with some creamy coconut and salty, rich hazelnut crust. Yeah, it hits every portion of your tongue with so much more fresh flavor then your average dessert. Although it is a little time consuming, the techniques are truly easy and it’s a great way to use some of that rhubarb your just picked up at your CSA or farmers market.
So let’s talk Rhubarb. It’s a delicious ingredient that can be used both in a savory and sweet way. You are going to see a few more recipes with Rhubarb this summer as I have been quite inspired by this bright red vegetable. One of the reasons that Rhubarb has entranced me is how nutrient dense it is. It’s got magnesium, potassium, vitamin C, iron, vitamin A, phosphorus, the list goes on and on. I have found that living in a Ketogenic way means making sure each meal is balanced and full of nutrients because I notice more then ever before when I am lacking essential vitamins. My biggest issue is magnesium and potassium. Because of all of my training, I sometimes have a hard time replenishing properly and it shows up with some pretty wicked muscle craps plus I can feel myself get sluggish both mentally and physically. Eating foods that I know are giving me the biggest bang for my buck, if you will, has becoming increasingly important and Rhubarb definitely fits that bill.
Plus it is so pretty you guys!!! Look at that darling pink. There isn’t an ounce of dye in this recipe and you will see I don’t strain any of the solids from the rhubarb so we make sure to keep as much of the nutritional impact as possible. Mixing the Rhubarb with the coconut milk and then aerating it by whipping it, gives this tart it’s light, airy and creamy quality. You can even see the little bubbles that form once the gelatin sets. If you want to kick it up a notch, whip up some coconut whip cream and spoon a bit over the pie. You, your family, and friends are going to love eating this fun and beautiful tart. Even if you don’t have time for the hazelnut crust, make the filling and just have it around for a mid-day snack. It’s so tasty and really satisfies that sweet, tart craving. Make sure to check out the recipe notes for any substitutions and further information.
As always, please reach out with any questions or thoughts. I love seeing your creations so make sure to tag #theeverydayfeast in all of your Insta-food photos.
Have a great weekend.