Paleo Strawberry Rhubarb Torte

I have a sweet tooth, I think it runs in my family. I have always preferred pies over cakes, and cookies over candy. My grandmother’s strawberry rhubarb pie has always been at the top of my list! My husband likes fruit but only in it’s natural form, but put it in a dessert and he wants nothing to do with it! This has caused a big strain on our relationship. (I kid… it just means more deliciousness for me!) I have yet to figure out a good gluten-free, dairy-free pie crust so at the moment my summer fruit inspired desserts all come in the form of a torte. Here is my recipe for a strawberry rhubarb torte.

Ingredients:

Crust:
3/4 C. Almond Meal
1/2 C. Coconut Flour
1 Egg
2 Tbsp. Palm Shortening

Topping:
2 C. Chopped Rhubarb, cut into 1 inch pieces
2 C. Strawberries, quartered
2 Tbsp. Water
1 tsp. Vanilla
2 tsp. Grass Fed Beef Gelatin

Directions:

Preheat 375.
In a food processor, pulse together the flours and egg until well mixed.
Add in shortening and mix until just blended.
Press crust mixture into a greased torte pan and set aside.
Place rhubarb, water and vanilla in a saucepan and simmer until the rhubarb starts to break, about 15 minutes.
Stir in the grass fed gelatin until completely absorbed.
Mix in strawberries and remove from heat.
Pour in fruit mixture over the crust and bake for 15 min.
Let cool, and serve!