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 www.DesignedForYouNutrition.com or call 519-503-7926 for more information.