I always know spring is in full swing when my mom’s garden is bursting with rhubarb! Many people shy away from this wonderful vegetable (surprisingly, it’s not a fruit) because it is very sour. However, with a little love, this delightful veggie can be turned into a dessert for a distinct flavour.
The health benefits of rhubarb include: anti-oxidant (cancer fighter), anti-inflammatory (especially in the liver), anti-allergy and improves circulation. It is a source of vitamins A, C and calcium. There are plenty of scientific studies here if you want to learn more.
This recipe is one that my mom has been making for years. It is gluten free, but for diabetics, it is higher in sugar, so I suggest substituting the sucanat sugar for stevia. I love using sucanat sugar for baking because it has a similar consistency to brown sugar but it’s less processed and lower on the glycemic index than brown sugar. For bakers out there, this a good thing!
8 Stalks of chopped rhubarb from my mom’s organic garden 
1/2 cup organic strawberries (or 8-10 ripe strawberries). You can find frozen strawberries in Ontario at the grocer. Cut them in half.
2 tbsp sucanat sugar – This can be found in the health food section of the grocer
1 tsp of cinnamon
Mix the above ingredients together and place in a 5-6 inch baking dish or any small size casserole dish.
Topping:
1 cup raw organic oat flakes
1/2 brown rice flour
1/4 organic butter (I like Organic Meadow). Always buy organic butter. Toxins settle in fat cells, so non-organic butter is basically a potent punch of toxins and hormones that you don’t want!
2 tbsp sucanat sugar
1 tsp of cinnamon – Wonderful for blood sugar balancing-action!
Mix the dry topping ingredients together in a separate bowl. Then chop in the butter so it becomes crumbly. The easiest way to do this is to use 2 butter knives. Or buy yourself a little pastry cutter. Add the topping to the rhubarb/strawberry mixture. Bake at 350 degrees for 30 minutes.
When it’s slightly cooled, add a dollop of fresh whipped cream or organic whole ice cream. I like Mapleton’s brand best. You can find this at Whole Foods or most grocery stores in the health food section.
This is Ma McCarthy and I being silly in her garden. I love my mom!
enJOY!
Joyous
Photo of crisp by: Stu Spivak
Recipe courtesy of Ma McCarthy!
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[...] thawed. But it can still be used to make jam, sauce and a variety of desserts including this one: Gluten-free Rhubarb Crisp, that I posted in 2009. As you can see below, I have quite a good amount of rhubarb. I’m [...]