Making a crisp, crumble, or cobbler with in-season fruit is an amazingly tasty way to save some money on sweets. Plus, unlike a lot of the junk food you may be tempted with at the grocery store, it actually has some nutritional value! Rhubarb is an excellent source of fiber (5 g per 1 cup!), and also contains vitamin A, C, and several B vitamins, as well as containing a lot of calcium and magnesium.*
Sure beats a cookie! Even though rhubarb is technically a vegetable, it works like a fruit in such recipes and is in season long, long before the first fruits of the year are. In preparation of rhubarb being in season locally soon, I used the last of my rhubarb that I chopped and froze last year when it was in season the other day.
|It is so hard to get kids to eat vegetables!|
3 cups rhubarb (thaw and drain if frozen)
2 tbsp all purpose flour
3/4 cup white sugar
1 egg, beaten
1/4 cup butter
1/3 cup brown sugar, packed
2/3 cup whole wheat flour
Preheat oven to 350 degrees. Mix together the all-purpose flour, white sugar, egg, and rhubarb. Pour into a small greased casserole dish. In a small mixing bowl, combine butter, brown sugar, and whole wheat flour with a pastry blender. When the mixture resembles fine crumbs, sprinkle it evenly over the rhubarb mixture. Bake for 40 minutes or until the rhubarb is tender.
My wife loves rhubarb, she's gonna love this recipe. Thanks!ReplyDelete
You're welcome! With the pile of rhubarb I scored yesterday, I'll probably be posting more rhubarb recipes soon as well!ReplyDelete
Hi this is Dans wife Dolly, we just loved this recipe, and will make it again. cant have enough rhubarb. I will try some of your other rhubarb recipes also. ThanksReplyDelete
Hi, Dan's wife Dolly! Glad you like it so much! I'm hoping to score more rhubarb tomorrow, in which case, I'll try to come up with some more rhubarb recipes for you!ReplyDelete