This is such a hit in my home - we make it every spring until Rhubarb season runs out. The flavours are a combination of sweet & sour which burst in your palate. Juicy, crunchy and tender.
Ingredients
For the coconut dumplings
100g ground almonds
40g coconut flour
2 tbsp tapioca flour
1 tsp baking powder
1 1/2 tbsp cold vegan block / butter
80 ml tinned coconut milk
80 ml almond milk / rice milk
2 flax eggs / 2 free range eggs
For the Baked Rhubarb
500g fresh rhubarb
3 medium pears
4 medjool dates
2 tbsp tapioca flour
zest of 1 lemon
80 ml water
1 tbsp fresh lemon juice
1 tbsp coconut sugar / maple syrup
1/2 tsp cinnamon
Notes
1. If you don’t have almond meal, just ground whole almonds
2. Add more dates if you want it extra sweet
3. If you’re not vegan use eggs. If you’re vegan, you can make a flax egg or chia egg (1 tbsp seeds : 3 tbsp hot water = 1 egg)
Method
Start by making the coconut dumplings. In a bowl, mix together coconut flour, almonds, 2 tbsp tapioca, baking powder, and the vegan butter (using your hands to crumble it). Whisk the eggs, both milks, maple syrup, add into dry. Leave mixture to hydrate for 10 minutes.
Pre-heat the oven to 190 C.
Slice the Rhubarb and pear lengthwise. Use your hands ot split the dates. Dust in lemon zest. Put in a baking dish and toss all together.
In a small bowl, stir the water, cinnamon, 2 tbsp tapioca and lemon juice. Then pour over the rhubarb/pear. Now form 6 dumplings out of the flour mix, lay them over the rhubarb.
Using aluminium, cover the baking dish. Bake for 30 minutes. Afterwards, remove the aluminium cover and bake for another 15 min. until the dumplings are golden.
Serve with coconut joghurt.
