We have had our first long weekend of the season and boy was it great outside!  We dug in the dirt, planted things to eat and pretty things to look at.  We also finally had the chance to eat the first rhubarb of the season!  Usually our first taste of rhubarb happens the weekend of Mother’s Day with the traditional custard pie.  This year, the rhubarb was a little late in getting going so the mom’s did without the pie.  Don’t worry, the berries and ice cream we had were pretty delicious after dinner.  This weekend past weekend we made up for it and made pie and crisp – I know two desserts in one weekend and I call myself a nutritionist!  We had lost time to make up for!

Rhubarb is not only a tasty way to wake up your spring taste buds, it also contains the antioxidants lycopene and anthocyanins, is a good source of fibre, vitamin K, vitamin C, calcium, potassium and magnesium.

Rhubarb often gets a bad rap for being rather a bold taste.  With the right recipe, we can sweeten rhubarb’s sour pucker without too much added sugar and give you a tasty treat to enjoy on a spring evening.

Amy’s Rhubarb Crisp

4 c. chopped rhubarb

2 c. blueberries or cut up strawberries

1 tsp. cinnamon

1 c. old fashioned oats

1/3 c. spelt flour

2 tbsp. flax seeds, whole

1/2 c. brown sugar

1/3 c. melted coconut oil or butter

Preheat oven to 375 F.  Grease a 9 x 13 pan with coconut oil or butter.  Place fruit in bottom of pan & sprinkle with cinnamon – feel free to use more cinnamon if you wish!  In a mixing bowl, combine oats, spelt flour, flax seeds, brown sugar & melted oil or butter.  Spread oat mixture on top of fruit.  Bake for 30 to 40 minutes.  Serve with a dollop of freshly whipped cream.  Enjoy!

How do you like to enjoy rhubarb?  Leave your ideas in the comments below.