We visited my parents in Wisconsin over Father’s Day weekend and I took some rhubarb from their garden. (also took some that we are trying to transplant, so we’ll see how that goes!) My grandfather planted this rhubarb many years ago so I would love to see it do well here in Indiana.
I used to eat rhubarb straight from the garden when I was a kid. No kidding. I loved the tart and crispy taste:)
I decided to make a crisp with the stalks for my monthly Shaklee info meeting with my local group at my house. In searching for recipes, I found that many of them are loaded with sugar, butter, etc and just aren’t very healthy to serve at a health and nutrition meeting. lol
And then I came across this blog, where I not only found this yummy recipe, but many other healthy and dairy-free options for my family. My son has a mild allergy to dairy which causes some GI issues, so we try to stay dairy-free.
I pretty much followed the recipe as is and it turned out SO good! Yum, Yum, Yummmm!!
The apples and rhubarb cooking down in the pan with 1/3 cup sugar and a little bit of cinnamon. Made the house smell yummy!
We went strawberry picking several weeks ago and froze many of the berries. Here are the ones I used for this recipe. They are pretty frozen here.
I put the rhubarb mixture in a pan and covered with the frozen strawberries.
I added the crisp oatmeal part. you can get on the details on above blog.
And I baked it for 45 minutes at 350.
It was SO good! It wasn’t as sweet as some rhubarb recipes because it didn’t have as much sugar. It was a little tart but everyone loved it! My kids couldn’t get enough 🙂
Do you like rhubarb? What is your favorite rhubarb recipe?
Thanks for reading! Have a great day!
Rebecca
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