Author Notes: Take a sophisticated, seasonal, and sweet spin on the childhood favorite peanut butter and jelly. —Miranda Hammer
Serves: 4
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
-
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
- 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.
- 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.
- To assemble, spread hazelnut cacao butter over toasted gluten-free rye bread, top with a tablespoon of rhubarb compote, and torn basil.
Photo by James Ransom