a warm dessert, sweet and tart beaming with a brightness that will have you going for more
Berries and rhubarb are a classic combination and that’s with a simple, great reason – It’s just delicious! It’s a perfect mouthwatering blend of sweet and tart. With rhubarb you want to make sure to trim the leaves off the stalks, as they contain a lot of oxalic acid which can lead to nausea, severe gastroenteritis and vomiting, shock and convulsions. Many people deem the leaves poisonous. Otherwise the stalks are tart, crisp, and nutrient-dense. They provide dietary fiber, vitamin C, vitamin K, B complex vitamins, calcium, potassium, manganese, and magnesium. Rhubarb is great for the digestive system, stimulating bone growth and repair, beneficial towards maintaining eye health as well as preventing the onset of Alzheimers disease.
Berries & Rhubarb Crisp
2 cups berries (one type or a mix – sliced strawberries, blueberries, raspberries, blackberries)
2 cups rhubarb, sliced into ¼-inch pieces
⅓ cup brown sugar
Zest of 1 orange
2 tbsp fresh orange juice (from zested orange)
½ tbsp to 1 tbsp cornstarch (depending on preference)
1 ½ cups old fashioned oats
2 tablespoons brown sugar
2 tablespoons flax seeds
2 tablespoons chia seeds
¼ cup sliced or chopped almonds
½ teaspoon vanilla extract
⅓ cup unsweetened apple sauce
Vanilla ice cream
- Preheat oven to 350 degrees Fahrenheit.
- Add berries and rhubarb to an 8×8 baking pan. Add ⅓ cup brown sugar, orange zest, fresh orange juice, and cornstarch and mix together well. While that is sitting, prep your oat topping mixture.
- In a medium sized bowl combine oats, brown sugar, flax seeds, chia seeds, almonds, vanilla extract, and apple sauce. Mix together well.
- Add the oat mixture evenly over the berries and rhubarb. Put into the oven for about 30-35 minutes or until the oats gets a golden brown.
- Serve warm, alongside vanilla ice cream or whipped cream and enjoy!
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