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And that’s the way the [rhubarb] crumbles…

June 2, 2012

So, as many of you know, I am definitely not a cook. But, I do LOVE coming up with easy ways to utilize our veggies! Earlier this week I used our rhubarb to make a slightly healthier rhubarb crumble. On the way back from camping we stopped and picked fresh strawberries (so I literally was able to enjoy the ‘fruits of my labor’ 😉 ).

I chopped up the strawberries, rhubarb and added some blueberries I had leftover in the fridge in a large bowl. Instead of  using sugar, I added a 1/2 tablespoon of agave nectar and a tablespoon of honey to the fruit then put them in the bottom of a small square baking pan. In a separate bowl I mixed a cup and a half of oatmeal with a tablespoon and a half of cinnamon and then added 1/4 cup of sugar (the heavy cinnamon flavor cut down the need for sugar). I put this mixture on top of the fruit and then baked at *350 for about 15 minutes until the rhubarb was tender. This ended up being a delish treat that traveled well to book club and the leftovers went well over greek yogurt for a dessert the next night!.

One Comment leave one →
  1. June 2, 2012 1:38 pm

    That sounds delicious!! I might make it this weekend. Thank you 🙂

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