This is so delicious and inspired by Lutz’s 97 year old mom. Every time we visit her she has this amazing spread of goodies, one of which is a “Rhubarba Kocken”. Every time she serves this, I am immediately transformed back in time. Why?…My Great-grandmother Mawmaw was from Kentucky and would make rhubarb pie which is the same thing but we call it pie, Germans call it Kocken. This pie is tattooed on my brain as the most predominant memory of my great-grandparents. It was the center piece of each visit and holiday meal (along with gooseberry pie which Lutz’s mom also makes…another recipe to come). So, of course, when we visit Lutz’s 97 year old mother and there sits her “Rhubarba Kocken,” my memory and all my senses float back to good times and yummy warm smells.
Unfortunately, I have to decline since it is made with gluten. So I got to thinking…I can make my own. I figured I’d use my Cassava Butter Cookie recipe for the crust, my Ginger Rhubarb Sauce for the filling and top it off with a cassava crumble! My recipe has a tang to it and just the right twist. It was just a matter of putting them altogether.
Ta-da! This was so easy since I had the cookie crust in the freezer, I had just made a batch of rhubarb sauce for my Cassava Blueberry Pancakes and had plenty of cassava flour, spices and ghee to mix up a crumble for the top.
Top it off with some Coconut Whipped Cream, How can you go wrong? One bite and my memories are filled with two very special people that have walked in my world. Hope this recipe ignites some fond memories of your childhood and great cooks who have influenced you.