Friday, May 25, 2012

Rhubarb’s Super Stalk Is Stuffed with Goodness!

There’s a lot to love about rhubarb. It’s technically a veggie—although we treat it like a fruit—and it’s chock-full of vitamins C and K, calcium, potassium, and fiber. It’s been used for centuries to ease the discomfort of constipation and cool down hot flashes. And need I mention its amazing flavor?

But the best thing about rhubarb is that it’s one of the season’s first garden-grown goodies that’s ripe and ready right now—just in time to liven up your Memorial Day cookout. (One word of warning: Eat only the stalk of the rhubarb plant. The leaves—even when cooked—are toxic.)

Maybe you remember rhubarb from when you were a kid, and your grandma made the most delicious homemade pies and crisps with it. Unfortunately, Grandma probably scooped in a mountain of sugar to help temper the tart taste. Here’s a slimmed down version of your grandma’s rhubarb crisp recipe using fresh strawberries to sweeten the deal.

4 cups of chopped, fresh rhubarb
2 cups of sliced, fresh strawberries
1 tablespoon of honey
1 cup of old-fashioned oats
½ cup of brown sugar
¼ cup of butter, softened
1 teaspoon of cinnamon

Preheat your oven to 350°F. Stir the rhubarb, strawberries, and honey in a bowl, then transfer to a casserole dish. Use the same bowl to mix together the oats, brown sugar, butter, and cinnamon, using a fork to blend the ingredients to a crumbly consistency. Spread the oat mixture evenly over the rhubarb mixture, and bake for 40 minutes. Let the crisp cool a bit then dig in!

Happy Memorial Day!

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