I have been seeing more and more gorgeous rhubarb at our local farmer's markets and grocery stores. My daughter and I love to snack on the red stalks raw (so sour!!!) but occasionally I like to cook rhubarb too. My problem is that most rhubarb recipes, be it for jam, pie, whatever contain so much sugar. I realize the sugar is needed to cut the tartness that is natural to rhubarb but I don't like things that are too sweet.
So, the other day when I got a bunch of rhubarb from my local CSA, I started at it wondering what I was going to make. I am not a huge dessert lover but since it will be awhile until my gooseberry bushes ripen, I wanted to play with the rhubarb since it was so fresh and in season!
I remembered I had a few cups of frozen organic blueberries in my freezer from last summer and a recipe was born. This rhubarb blueberry crumble is delicious, with a hint of sweet and a medium amount of sour. The ingredients are all ‘real' and nourishing and I have been enjoying this for dessert as well as for breakfast.
Rhubarb is a wonderful fruit to add to the diet but you must remember that the leaves of rhubarb can be toxic. You only eat the stalk. Rhubarb is high in fiber and Vitamin K. It is also a good source of Vitamin C, and Manganese (source). Check out this cool graphic from Organic Facts!
- 4 cups rhubarb, sliced
- 6 cups blueberries, frozen or fresh
- 2/3 cup maple syrup
- 1 tbsp organic butter
- 3 1/2 cups granola (I used Nature's Path Coconut Chia granola)
- 3/4 cup organic butter
- Mix filling ingredients and pour into a 9x13 pan.
- Mix the butter with the granola. I just broke the butter into little 'dots' and stirred it around.
- Top the filling with the granola and butter mixture.
- Bake at 375 for 40 minutes or until fruit mixture is bubbling.
- Enjoy warm, cold or at room temperature!!