Author Notes
Take a sophisticated, seasonal, and sweet spin on the childhood favorite peanut butter and jelly. —Miranda Hammer
Ingredients
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5 pieces
rhubarb, sliced into 1/4-inch pieces
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2 tablespoons
honey
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1 teaspoon
vanilla bean
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2 teaspoons
orange zest
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1/4 cup
freshly squeezed orange juice
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2 cups
hazelnuts, toasted, skin removed
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2 tablespoons
raw cacao powder
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1/4 teaspoon
cinnamon
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1/4 cup
maple syrup
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5
ice cubes
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4
slices gluten-free rye bread
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1/2 cup
fresh basil
Directions
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Preheat the oven to 375°F. Place rhubarb into a small baking dish. Toss with honey, 1/2 teaspoon vanilla bean, orange zest and juice. Roast for 30 minutes or until very tender.
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While the rhubarb cooks make the hazelnut cacao butter. In a food processor, combine the toasted and skinned hazelnuts, cacao powder, ½ teaspoon vanilla bean, cinnamon, and maple syrup. Process until smooth, adding the ice cubes half way to cool the food processor down.
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To assemble, spread hazelnut cacao butter over toasted gluten-free rye bread, top with a tablespoon of rhubarb compote, and torn basil.
Miranda Hammer is a New York City based Registered Dietitian, and founder of the clean-eating, healthy-living website Crunchy Radish.
Her health and wellness philosophy focuses on health-supportive, plant-based, seasonal eating, and balanced living. She received her clinical training at New York University and culinary training at the Natural Gourmet Institute for Health and Culinary Arts.
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