More recently, rhubarb is finding it’s way in healthy living as a great vegetable for it’s fiber content, low calorie count and even as a fat burner-metabolic booster, via it’s polyphenols and catechins (found also in Green Tea).  

I remember chewing on the stalks straight from the ground (with a little dusting off from my shirt), and then running into the house to give my mother the rest for baking a strawberry rhubarb pie. Now, I wasn’t into nutrition at the time, but I’m pretty sure I remember lots of butter, flour and sugar in the pie.  Of course, we would load it even more in calories with a rich homemade vanilla ice cream to boot!  As for calories, I don’t know for sure, but I’m guessing it wasn’t the most nutritious thing my mom made. With rhubarbs bitterness, it tends to need more sugar and fat  to mellow it out and so, those who are more concerned with their health, tend to stay away from using it.  Well here is a recipe I created just for you out there who have been staying away from it for just that reason.....

This Strawberry Rhubarb Almond Crumble is lower in fat and sugar, uses a sugar that does not spike your blood sugar, higher in fiber, and adds a good source of protein......it’s even GLUTEN FREE!!!!

Gluten Free Strawberry Rhubarb Almond Crumble

2 c. Rhubarb stalk, 1/4 inch slices
1/2 -2/3 c. coconut palm sugar (depending on your preference for sweetness)
1/2 large lemon, juiced
1 T. organic cornstarch
3 c. strawberries, stems removed and sliced in half
2 T. rum
1 t. almond extract

Put first 5 ingredients in a pot and cook approximately 5 minutes on medium, stirring often.  Add berries and cook 2-3 more minutes.  Turn off heat and add rum and extract.  Let sit to cool.

Meanwhile heat oven to 350 degrees and start the crumble:

1/4 c. coconut flour and 1/4 c. almond flour ( or 1/2 c. of one)
1/3 c. organic light brown sugar
1/2 c. rolled oats
3 T. butter
1/3 c. slivered almonds
Pinch of salt

Mix thoroughly with hands to form a crumble.  Put cooled filling into a pie pan.  Sprinkle crumble on top.  Bake uncovered approximately 40 minutes, or until top is golden brown and bubbling.  Let cool and serve with a light whipped cream or non dairy coconut sorbet.

So darn good it won’t last long.....photo confirms I couldn’t even get to my camera quick enough to take a photo before someone (ehem!) helped themselves to a slice!