Its not the time of year for rhubarb or strawberry, but I really don't care. They both remind me of Summer in New England, and staying up late to watch a thunderstorm roll in on my parent's back porch. You can't limit that kind of nostalgia to one season! (But mostly it just happen to be at the Farmer's Market on Sunday). Fresh rhubarb isn't always easy to find so, I took it as a sign that it needed to come home with me, and in large amounts. (Ooops) But once it was sitting all pretty on my counter, the anxiety set in... what do I do with this??! So I started to peruse some of my favorite food blogs to get some inspiration.
What did I find? An overabundance of APPLE. (Snore). Don't get me wrong I love apples, but who decided that apple is the face of fall?? Sure, its their season, they're red, they've waited patiently on the tree all summer and they're fun and cute to pick at an orchard with your family, but is that enough to make them the head bitch of fall?? Instead of letting apple run around terrorizing all the other fruit and acting like it owns the place, I decided to give my forlorn strawberry and rhubarb a chance at fall stardom and try my hand at a strawberry rhubarb crisp that would do them justice.
But if you don't have any issue with apple's mean girl games, here are some ways that incorporating rhubarb is beneficial to your health:
- They're high in Vitamin K (keeping your bones and teeth strong)
- They're loaded with Potassium and Fiber (helping to combat bloating and inflammation)
- They're high in Manganese (assisting in healthy metabolism and liver functions)
Strawberry Rhubarb Crisp
- 2 Cups Chopped Rhubarb
- 2 Cups Chopped Strawberries (or sliced if you like bigger pieces)
- 2 Tbsp Sugar
- 1 Cup Old Fashioned Rolled Oats
- 1/2 Cup Chopped Walnuts
- 1 Cup Oat Flour
- 3 Tbsp Coconut Oil or Olive Oil
- 2 Tbsp Brown Sugar
Preheat oven to 350, and grease a 8 x 12 pan. Combine fruit and sugar and place in pan. Set aside. In a separate bowl, mix remaining ingredients and top evenly on the fruit mixture. Bake uncovered in the oven for about 45-55 minutes.
Let cool and serve.
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