Rhubarb is growing rampant at our place – take the time to enjoy this great natural resource for dessert! Only the stalks are edible – the leaves and roots contain oxalic acid, which can be poisonous. Cook the stalks of this vegetable in desserts for a little variety in your diet. For more recipes, info, and facts about rhubarb (like how to dye your hair with it, clean your pots, or make rhubarb soup), visit the extremely informative rhubarb website www.rhubarbinfo.com for all your rhubarb needs.

Topping
1 cup oats (not instant)
¼ cup honey, agave syrup, or sucanat (dehydrated cane sugar)
3 tbsp ground flax seed (get whole seeds and grind in a coffee grinder)
3 tbsp kamut, brown rice, or spelt flour
4 tbsp chopped walnuts and pecans
1 tsp cinnamon
¼ cup butter, softened or melted

Filling
2 ½ cups rhubarb, sliced into ½ inch pieces
2 ½ cups fresh or frozen blueberries
1/3 cup honey, agave syrup, or sucanat (dehydrated cane sugar)
1 ½ tbsp arrowroot flour, tapioca, or other thickener
½ tsp cinnamon

Preheat oven to 350oF. To make topping, in a bowl combine oats, sweetener, ground flax seeds, flour, nuts, and cinnamon; mix well. Work in butter with a fork or fingertips until evenly distributed and all the dry ingredients are moistened.

To make filling, in a 6 cup (1.5 L) baking dish, toss together rhubarb, blueberries, sweetener, thickener, and cinnamon. Sprinkle topping evenly over fruit. Bake for 35 to 40 minutes or until fruit is soft and topping is golden brown.

Adapted from ‘The Enlightened Eater’s Whole Foods Guide’ by Rosie Schwartz.

Nutritional Value of Select Ingredients

Rhubarb – This plant is actually a vegetable, but the stalks are easily incorporated into desserts with a little sweetener. It is a good source of fibre, calcium, potassium, and phytochemicals.

Blueberries – A king in the nutrition world, these berries contain one of the highest amounts of antioxidants of any fruit or vegetable. A great source of vitamin C and fibre as well, blueberries protect against age-related conditions like Alzheimer’s disease, help improve vision, and normalize the bowels.

Oats – A great source of complex carbs, high in protein, and fibre. They help normalize blood sugar levels, and are good for a sluggish thyroid. Oats are high in tryptophan, iron, and phytochemicals.

Whole grain flours – The risk of diabetes, heart disease, stroke, and cancer can be reduced by simple changing from refined to whole grains. They are high in chromium, vitamins, minerals, protein, and fibre that are lost in the process of refining.

Flax seeds - are a great laxative, and are high in essential fatty acids (EFA’s) (when ground or chewed). They are full of anti-cancer lignans and phytoestrogens.

Pecans – Very high in natural fats, these tasty nuts have been shown the help lower LDL cholesterol. They are also high in potassium, vitamin A, and fibre.

Walnuts – contain beneficial polyunsaturated fatty acids that are great for the brain and lowering cholesterol. They are high in protein, fibre, minerals, and vitamins.

Cinnamon – has antiseptic properties, is a digestive aid, has anticancer properties, and is beneficial for the heart, lungs, and kidneys. It also helps lower blood pressure and makes insulin more efficient.

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Ingredients: blueberries, cinnamon, flax seeds, oats, pecans, rhubarb, walnuts, whole grain flour

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