May is the prime season for fresh rhubarb, a vegetable grown for its thick, sour stalks, which are usually eaten after being cooked with sugar. Rhubarb is an unusual vegetable because it’s very sour and slightly sweet. High in fiber, Vitamin K, C, A – one cup of cooked rhubarb contains as much calcium as a glass of milk! Rhubarb is also a rich source of antioxidants and may help lower cholesterol levels.
Rhubarb is a popular ingredient in crumbles, pies, and jams — foods that are usually loaded with sugar. However, you can also find rhubarb recipes with little or no added sugar, like our Rhubarb Crisp recipe.
Important note: Always remember to only use the stalks, as the leaves are poisonous.
1 lb organic strawberries, hulled and quartered
1 lb rhubarb stalks (about 5 or 6) cut into 1 inch pieces
1/2 orange, zested and juiced
1 tbsp cornstarch
1/4 cup local honey
1 cup quick oats
1/2 cup whole wheat flour
1/2 cup light brown sugar, not packed
1/2 tsp cinnamon
1/4 cup butter, melted
Heat oven to 375 degrees. Combine strawberries, rhubarb, honey, orange and zest in an oven safe dish. Sprinkle with cornstarch and toss until fruit is well coated.
Meanwhile, in a medium bowl, mix remaining ingredients for the topping and then spread over fruit. Bake at 350 degrees for about 40 minutes or until topping is golden brown and fruit is bubbling.
Serve with a scoop of whole milk organic yogurt, Greek yogurt or frozen yogurt.