It’s Rhubarb Season  

This stalky, tart plant is an abundance of vitamins and minerals and is plenty in the Spring.  Boasting a plethora of health boosting nutrients, rhubarb is a great source of bone builders like calcium, magnesium and Vitamin K1.  It’s manganese (not to be confused with magnesium) is nourishing for the nerves, and especially good for mitochondrial function (the powerhouses of your cells).  Manganese helps with bone health and cartilage as well as wound healing.

Rhubarb is a versatile plant we can use cooked, steamed, stewed or even raw if you like it’s tartness.  Mix it into a smoothie, steam it til tender, or stew some up in a pot with some cinnamon and honey.  A nice way to blend it into veggies is to cube up some rhubarb and some sweet potatoes… bake in the oven, covered with a little water in the pan and “roast” with some sprinkled allspice.  Cook til tender.  Butter up and serve with seafood, fish or a lean meat of your choice.  YUM!

Rhubarb is a good source of much needed Vitamin C, as well as iron – which actually work together in the body.  It’s vitamin K content (K1) is vital for strong bones… think of the long stalks as like the bones of the body.  There’s much debate as to whether rhubarb is a veggie or a fruit, but either way, this stalky Springtime delight is soothing for tummy aches and helps boost brain function. It aids in constipation and can improve kidney and heart health.  It’s antibiotic properties are great for skin as it’s antibacterial and antifungal… mash up some raw rhubarb and apply to wounds. 

It’s a hearty plant that you often find growing wild.  Next time you pass by, grab some and let nature be your medicine.

Here is a delicious way to use up that rhubarb this Spring while you STAY HEALTHY!

 

Spring Rhubarb Crisp

Set oven temperature to 350 and butter up a baking pan or glass baking dish.

For the sweetness…

1.5 cups of fresh chopped rhubarb

1.5 cups fresh or frozen strawberries or cherries

Zest of one lemon

4-5 tablespoons of a light, local honey or maple syrup or use coconut palm sugar if desired

Pinch of sea salt

1/2 tsp allspice or cinnamon

 

For the Crispiness…

2 tablespoons of coconut flour (regular or arrowroot flour work too if you wish)

1 cup rolled oats

1/2 cup toasted pecans (roast in oven for 8 minutes and chop into pieces)

1/4 tsp. cinnamon

1/2 cup butter – chilled

Directions:  Mix together the sweetness ingredients and spoon into the baking dish.  Make sure it’s mixed very well.  Combine the crispiness ingredients and CUT IN the chilled butter to make it crumbly.  Spread this oat/nut mixture over top of the sweetness ingredients and place in oven for 25 minutes and check for bubbling on the sides.  Remove from the oven and let it cool.

SERVE with some vanilla bean ice cream (coconut or almond milk ice cream is yummy and a nice alternative to a dairy-based ice cream.

EnJOY.

Stay Healthy!

Erin-Michelle