The rhubarb is ripe and ready for the pickin’, which means our family is going to be eating a LOT of rhubarb crisp (no complaints here!)
As a disclaimer, you should know that the rhubarb leaves are POISONOUS and definitely NOT EDIBLE! Cut them off and throw them away. Because they are poisonous they should not be discarded in the compost bin 🙁
Also, make sure you gently pull at the base of the stalk — don’t cut the rhubarb with a knife or scissors as this can scar the plant. I learned this the hard way, so hopefully you’ll learn from my mistakes!
Here is the simple, delicious recipe for the blueberry rhubarb crisp I made last week. Enjoy!
12 stalks of rhubarb with leaves cut off
1 cup of frozen blueberries
1 cup of rolled oats
1/4 cup Earth balance butter
1 tsp of cinnamon
1/4 – 1/2 cup of sweetener (I used coconut sugar but you could use maple syrup or regular sugar)
1 Tbsp ground flax seed
1 Tbsp chia seeds
1. Chop rhubarb into 1 inch segments and place in baking dish (I used a 5 x 7 inch dish).
2. Add blueberries and mix well.
3. Sprinkle 2 Tbsp of sweetener of choice onto fruit and mix again until covered.
4. Make crumble by mixing oats, Earth balance butter, cinnamon, the rest of your sweetener, flax seed and chia seeds. Mix well.
5. Apply crumble to the top of fruit, then cook at 375 degrees Fahrenheit for about 30 minutes or until fruit is cooked and crumble is golden brown.
6. Let cool for 10 minutes, then serve and enjoy!
*I wish I had an after picture of the rhubarb crisp but we ate it so fast I didn’t get a chance to snap a picture!*