I haven’t had rhubarb since I was a little kid picking it out of the neighbor’s garden and sneaking away to enjoy the tart, sweet taste of summer! When I saw it neatly displayed at the farmers’ market last week I couldn’t resist buying a bunch!
Rhubarb is high in phytonutrients, fiber, antioxidants, B vitamins, vitamin K and vitamin A. Surprisingly rhubarb is a source of calcium, 1 cup contains 105 mg! It also contains Lutein, a compound that’s responsible for keeping our eyes healthy and skin vibrant! Lutein protects against environmental factors and free radicals, which can cause diseases such as cancer.
I made this sweet treat for Shaye’s Birthday dinner. The spices and orange rind make this crisp explode with flavor! I just wish I had coconut “ice cream” to serve on top!
Coconut Rhubarb Crisp
2-3 cups rhubarb cut into chunks
¼ cup light brown sugar
½ teaspoon ground ginger
½ teaspoon cinnamon
¼ teaspoon nutmeg
1 tablespoon grated orange rind
1 tablespoon coconut oil (solidified)
Topping:
½ cup gluten free oats
½ cup gluten free flour (whole wheat flour would work well too!)
¼ cup light brown sugar
¼ cup unsweetened shredded coconut
½ teaspoon himilayan sea salt
¼ cup coconut oil (solidified)
Preheat oven to 375
In a bowl, combine rhubarb, sugar, spices, orange rind and coconut oil. Spoon mixture into a pie dish.
In a separate bowl, mix together oats, flour, sugar, coconut and sea salt. Cut in coconut oil and spoon mixture over rhubarb.
Place in oven and cook for 45 minutes or until top is crispy and bubbling, enjoy!
www.beginwithinnutrition.com