We are on the cusp of spring, which means rhubarb is plentiful! Rhubarb is one of my favorites. I have such fond memories of strawberry-rhubarb pie, and spreading rhubarb jam on toast. I wanted to devise a recipe that showcased this vegetable without drowning it in sugar. Here’s what I came up with! It is an adaptation of similar recipes on Skinnytaste and 101 Cookbooks.

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First, dice three large rhubarb stalks, and halve one carton of strawberries (or keep small ones whole).

Toss the fruit with:

1/4 cup of sweetener of your choice (I used regular sugar because I was worried the rhubarb would be too tart, but it was sweet enough so I would feel comfortable trying out other sweeteners) 

1/2 tablespoon of cornstarch.

The sugar should lightly coat the fruit; feel free to add more if you wish. (My rhubarb looks extra coated because it is frozen; I chopped and froze it a few weeks ago)

Pour the fruit into a buttered dish. I forgot to butter my dish, so I just dotted it over the top of the fruit!

Then, in another bowl, combine:

1/2  cup of uncooked rolled oats
1/4 cup of uncooked steel cut oats
1/4 cup of walnuts
3 tablespoons of melted butter
1/4 cup of honey
1 tablespoon flour
1/2 teaspoon of salt


Spread the topping over the fruit.  Bake in a 350 degree oven for 35-45 minutes, or until the topping is bronzed and the filling bubbly.

Serve warm with a scoop of vanilla yogurt!


Dessert for breakfast! This made enough for four breakfasts. My husband and I had this over the weekend and I will finish it up this week!

How do you like to eat rhubarb?