This past weekend I visited the farmers market and found two amazing Michigan grown items, strawberries from Green Garden Farms and rhubarb from Scobey’s. Needless to say, as I’m browsing through the farmers market, I am thinking about how this pie was requested by my dad for his birthday. Well, either a strawberry rhubarb pie or a rhubarb custard pie. He never was the cake type, rather a pie/crisp treat type. Today would mark his 69th birthday. Although he may not be here to celebrate in person, his spirit and love for pie has lived on in me! Needless to say, I’ve taken his favorite pie and created a ‘clean’ Paleo version and am celebrating in his honor without him!
Growing up, I use to hate this sour vegetable called rhubarb. As I’ve grown up, I know have come to love this plant! I love creating cookies, bars and pies with it. My father use to love rhubarb pie. A rhubarb custard pie would always make an appearance on his birthday. I find it only fitting I post this recipe on his 68th birthday today. Although my father is not present in my life and now watching down on me, I know he has helped build me into the person I am today. The picture below is from my wedding almost eight years ago in August…it seems like yesterday, but I guess time does fly!
When getting rhubarb for this pie, I will let you in on a little secret of my mothers. One stalk of rhubarb is about 1 cup, so for this recipe you will need 3 stalks give or take depending on the stalk size.
This weekend while at the farmer market, almost all the farmers had fresh rhubarb for sale. For those who are unfamiliar with rhubarb, it is a very tart vegetable…well in 1947 it became a fruit. So I will let you have a debate about it in your house…is it a fruit or vegetable?
Rhubarb chocolate chip cookies are a delicious soft yummy cookie with an almond butter base. I love using almond butter as a base for cookies because of the nutrients from the almonds and the healthy fat it provides. Also, these cookies are gluten free and dairy free!!
In our house, I feel our taste buds have changed over time with living a paleo lifestyle. You may want to increase the 1 tb spoon coconut sugar to 2 tb spoons, if you like your cookies sweet. I taste the batter as I make it; however, my eggs are farm fresh and I have eaten them raw.
Rhubarb Chocolate Chip Cookies
1 cup almond butter
1/2 cup rhubarb puree
1 tsp baking powder
1 tsp baking soda
1 tsp vanilla
1 tsp cinnamon
1 tb coconut sugar
1/3 cup ENJOY small morsels
1. Preheat oven to 350 degrees Fahrenheit.
2. Mix all ingredients together in a bowl.
3. Scoop 1 tb of batter onto a cooking sheet. These cookies bake up and side ways too.
4. Bake for 10-12 minutes.
5. Share with your favorite peeps!!