Here's a healthy twist on a typically white sugar-filled treat. Using high quality flours, sugars and raw honey, and delicious butter you can transform it into a healthier dessert! Most people who have rhubarb plants want to give it away - there is just so much of it! So ask around before buying rhubarb, free is fantastic!
Rhubarb is “ripe” all spring and summer. But for the health of the plant, there are certain times that you should take your rhubarb harvest. The best time when to harvest rhubarb is when the stalks of the leaves reach at least 10 inches long. This will ensure that the plant has established itself well enough for the year to be able to tolerate being harvested.
Rhubarb is almost always put into pies or crumbles, here is my absolute favourite recipe for this.
7 cups chopped rhubarb
¾ cup raw honey
1.5 tablespoons flour (I used chickpea and coconut flour)
2 teaspoons cinnamon
1 teaspoon ginger
2 cups rolled oats
5 tablespoons of melted butter (or about half a stick)
1/3 cup raw sugar (I used coconut sugar)
½ cup honey
3 teaspoons cinnamon
½ teaspoon salt
Preheat over to 375 degrees F.
In mixing bowl, stir together rhubarb, honey, flour, cinnamon and ginger. Spoon into 13×9 baking dish.
In same mixing bowl, stir together oats, sugar, honey, butter, cinnamon and salt.
Spread evenly over rhubarb.
Bake for 40 to 45 minutes until fruit is tender and topping is browned.
Serve hot, eat for desserts or even a delicious breakfast! (That's what you can do with healthy holistic baking!)