I just love the sweet-tart flavour of rhubarb! What a bonus that it provides good nutrition too.
- Rhubarb is rich in multiple B vitamins including folate, riboflavin, niacin, pyridoxine, thiamin and pantothenic acid.
- The red stalks contain several vitamin A precursors which also exert anti-cancer activity, including ß-carotene, zeaxanthin, and lutein.
- Rhubarb is an excellent source of vitamin K, which promotes bone health and reduces damage to neurons in the brain, suggesting it may have a role in preventing Alzheimer’s disease.
2 cm piece fresh ginger, peeled and minced
2 tbsp water
1 bunch rhubarb, trimmed and sliced into 2 cm lengths
1/3 cup chopped pitted dates
3 apples, cored and diced
1 tsp ground cardamom
3 tbsp water, additional
1/2 cup rolled oats
1/4 cup walnuts or pecans
1 tbsp date sugar (I buy it here – use the coupon code UETE208 at checkout to get $5 off your first order if you don’t already have an account with iHerb)
1 tsp cinnamon
2 tbsp desiccated coconut
1 tbsp tahini
3 tbsp plant milk
Simmer ginger in tbsp water over low-medium heat for 5 minutes, with lid on. Add rhubarb, dates, apples and 3 tbsp water, and simmer on low-medium heat for 15 minutes, or until apple and rhubarb are tender.
Meanwhile, preheat oven to 200°C and prepare crumble topping.
Pulse all ingredients in a food processor until combined but still chunky.
Spoon rhubarb-apple mixture into a baking dish, and sprinkle crumble topping over the top. Bake in preheated oven for 20 minutes, or until topping is just starting to brown.
Delicious topped with plant-milk yoghurt; I make my own from Bonsoy and non-dairy yoghurt culture.