Farmer’s market adventure #2 in Prince George featured a big bag of fresh spinach and….RHUBARB! I love it a lot! Did you know it’s actually a vegetable? I love rhubarb because, unlike most fruits and vegetables that are now available year round, it’s really only around (fresh at least) for a couple months. And what a treat stewed rhubarb is to the taste buds. This was another garden favourite when we were growing up. My Omi would give us a raw stalk of bitter rhubarb and a bowl of coarse brown sugar to dip it in!
The chia seeds are great for absorbing extra liquid so I used it in this recipe instead of a flour or starch. It turned out delicious and nutritious!
Note – if you are into juicing and are considering juicing the rhubarb leaves…please don’t. The leaves contain a toxin harmful to humans.
Ingredients: (This is a bit of guess work as I more or less threw it together…)
4 large granny smith apples, peeled and chopped into squares
~8 cups rhubarb, chopped
1/4 cup honey, liquid
1/4 – 1/2 cup maple syrup (depending on how sweet you like it)
1/4 cup chia seeds
1 cup oats (wheat free as needed)
1/4 cup unsweetened coconut
2 tbsp canola oil
2 tbsp honey, liquid
1/2 tsp cinnamon
1. Chop apples and rhubarb and place in a large mixing bowl. Add chia seeds, honey and maple syrup. Stir well to coat.
2. Mix topping ingredients together in a small bowl.
3. Preheat oven to 350F. Pour fruit mixture into large casserole dish or pie dish.
4. Bake for 15 minutes. Pull out and sprinkle with topping. Place back in oven for another 30-45 minutes or until softened and bubbly!
Try not to eat it all in one sitting…it’ll be hard….