It is a rhubarb season! These glossy, crisp and rose-red stalks are amazing. It is quite tart and tangy, but cooking or baking makes it beautifully sweet and sour, perfect for a dessert. Rhubarb technically is a vegetable, but more often it is compared in the fruit family. It was mainly used for medicinal purposes back in 2700 BC from China. It has many anti-oxidant benefits, helps your digestion and mostly will help with allergies like coeliac, gluten or dairy intolerance, lung irritation and poor circulation. They are naturally low in calories and contains some fibre, calcium, vitamins C, A and K, magnesium, potassium, manganese and a little iron. Rhubarb is also a good source of lutein, good for your skin and eyes. Its vibrant red colour is powerful antioxidants that can promote good health and help prevent heart disease and cancer.
In this recipe, I added maple syrup to counterbalance the tartness of the rhubarbs and rose water, vanilla and cinnamon to compliment the rhubarbs. Make it for dessert and have the leftovers for next morning. It is delicious x
Ingredients
For the filling
3 stalks of rhubarb, cleaned and chopped
1/2 cup rose water
1/2 cup maple syrup
1 tsp vanilla bean powder
1 tsp cinnamon
1/2 tsp nutmeg
a pinch of Himalayan salt
1/2 cup coconut flour
For the topping
1 tbsp chia seeds
1 tbsp golden flaxseed
Put all filling ingredients except coconut flour in a saucepan and simmer for 15-20 minutes until rhubarbs are tender. Take it off the heat and let it cool. Then mix the rhubarb mixture and coconut flour in a bowl and stir to combine. Transfer to a baking dish and sprinkle chia seeds and golden flaxseed. Bake in the preheated oven (180) for about 30 minutes. Serve warm with thick Greek yogurt or coconut cream.
