Do you grow rhubarb? Time to break out a family recipe I’m in love with! Grandma Purnell made this and reminded me that I need to eat rhubarb EVERYTHING during the spring. A great tip is to freeze it in 1/2″ lengths during the winter so you can grab and go for this quick recipe. Perfect for a summer patio dinner. Drool….
For 4-8 servings you will need:
7c rhubarb in 1/2″ lengths
5 tbsp sugar
1c flour (we use whole wheat, but any flour will do)
1/2c organic coconut sugar (up to 1c if you like it sweeter)
1/2c quick cook organic oats
1/2 tsp salt
1/2c butter or mix in some coconut butter/oil to achieve similar results
optional: blueberries or strawberries
Put the rhubarb into a 10′ casserole dish. Mix the first two amounts of sugar and flour and coat the rhubarb. Combine all of the remaining ingredients until you reach a crumbly mixture. Spread evenly over the top and pat it down lightly. Bake for 40-50min at 375F.
Serve with a scoop of homemade ice cream, organic whipped cream or some greek yogurt! Although it serves about 8 people, be prepared to go back for 2nds.