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The First Tastes of Spring

One of the first signs of Spring in my yard includes the little green leaves that let me know the rhubarb is coming back for another season.

Rhubarb sometimes gets a bad rap for its rather distinct tartness. However, with a little creativity, we can round out its pucker and create something delicious & nutritious in the process. At the same time, we can also take advantage of all the calcium, fibre and magnesium that rhubarb offers.


Rhubarb, Strawberry & Apple Crisp

3-4 medium apples roughly chopped (extra points for leaving the fibre rich peeling on)
1 c strawberries, sliced
2 stalks rhubarb, sliced
2 c oatmeal, old fashioned or quick cooking
1/4 c flax seed, ground
1/2 c maple syrup
1/4 c raw sugar
2/3 c light spelt or whole wheat flour
2/3 c butter or coconut oil, melted
1/2 tsp sea salt

Preheat oven to 375°F.

Place fruit in the bottom of a 9″ x 13″ baking dish.

Mix the rest of the ingredients in a separate bowl and then spread over fruit.

Bake for about 40 minutes.

Allow crisp to cool slightly before serving.

Serve with plain Greek yogurt.



Amy Sonnenberg is a Registered Holistic Nutritionist located in the Elmira Clock Tower Wellness Centre, specializes in family nutrition & is passionate about bringing the family back into the kitchen and around the dinner table. Visit her at or call 519-503-7926 for more information.

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