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18Ingredients
20Minutes
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Ingredients
US|METRIC
1 SERVINGS
- 1/2 cup brown rice flour (may use regular all purpose flour)
- 1/2 cup all-purpose flour (swap your favorite gluten free flour if desired/needed)
- 1/4 cup cornstarch (or arrowroot powder)
- 1 Tbsp. coconut sugar (or sugar)
- 1/4 tsp. salt
- 8 Tbsp. unsalted butter (1/2 cup or 1 stick cold, cubed)
- 4 Tbsp. ice water
- 1 egg (beaten)
- 1/2 cup slivered almonds
- 1 lb. rhubarb (fresh, cut into 1/2 inch pieces)
- 1/4 cup honey (plus more for drizzling)
- 2 Tbsp. dried lavender (divided)
- 1 tsp. vanilla extract (+ 1 vanilla bean, seeds removed, vanilla bean seeds are optional)
- 2 tsp. lemon juice
- 2 cups fresh raspberries (divided)
- 2 Tbsp. butter (cold)
- 1/2 cup sugar
- vanilla ice cream (for serving)
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Reviews(1)
Aly 5 years ago
This is so delicious! I didn’t have my rhubarb so I actually just added in blueberry and it turned out amazing! I also sprinkled coconut shavings on top about 5 minutes before the timer went off.