We try to eat seasonally when possible. Most of the time we do pretty good. There are two reasons we are mostly successful at seasonal eating. First of all, out of season fruits and veggies can be EXPENSIVE! Second of all, I don't like to think about my food being on a truck for a week before it even sees a grocery store produce department. Lettuce, tomatoes, peppers and carrots tend to be exceptions because I do enjoy a fresh salad and Bub likes to snack on afresh veggies. Although, I will buy local hothouse veggies when the fresh variety is out of season here.
Anyway, as part of our plan to eat seasonally, we grow rhubarb (among other things). So far I've harvested three pounds this season and frozen a little too from just two plants. I love rhubarb and although I can't convince S-Man to try anything other than rhubarb crisp, I've got a great recipe and you'll find it below for your baking pleasure. It combines a few I've found online into a wonderful, rhubarb dessert.
Before I share my recipe I will tell you one thing: it's gluten free. I'm on a mostly gluten free (specifically a low FODMAP diet) because it truly works and keeps me feeling good. I tested negative for Celiac Disease and so far this approach, to limit fructan rather than eliminating gluten all together, is working. One challenge I have when baking gluten free is finding a flour blend that works. I use one from this book: The Gluten-Free Bible.
Without further ado, here is the recipe I've come up with:
Rhubarb Crisp
For rhubarb "filling":
2 Tbsp flour of choice
1/2 cup white sugar
1 pound of rhubarb cut into 1 inch chunks
For crispy topping:
1/2 cup flour of choice
1/2 cup melted butter
1/2 cup brown sugar
1 cup oats (I prefer rolled oats but quick oats will also get the job done)
1/2 tsp cinnamon
Preheat oven to 350 degrees.
Lightly grease an 8x8 baking dish.
Combine flour and white sugar, coat rhubarb, pour into greased baking dish.
Combine remaining ingredients and spread evenly on top of rhubarb.
Bake for about 35 minutes or until rhubarb is tender and oatmeal begins to brown a little.
Let cool as cooling helps the rhubarb mixture to thicken just a little.
Serve with whipped cream or vanilla ice cream.
Enjoy.
Personally, I think the last step is the most important! Seriously, just enjoy!
