IMG_7724I am a huge fan of strawberries and pretty much eat them daily. So when strawberry season comes around- I am ULTRA happy! One of my favourite things to mix with strawberries is rhubarb. I grew up with a mom who stewed rhubarb and strawberries to make pies, crisp and simply to scoop served over plain yogurt.

My mama would sneak in some sugar, but being a low sugar kinda gal, the sugar stays out of my blend but I love the tartness and yummy flavours!

I cam across this recipe the other day and knew I just had to try it. As some of you who know me and follow me, I am a little bit quinoa obsessed. So I saw the words strawberry, rhubarb and quinoa and it was music to my ears!

Like everything, I mad e couple slight modifications from the original recipe found on www.thegraciouspantry.com (check them out for fabulous clean recipes!) and it was light, clean, balanced, and a perfect healthy treat. I put a dollop of plain, fat-free greek yogurt beside mine.

 

FILLING INGREDIENTS:

  • 5 cups rhubarb, chopped or sliced
  • 2 cups fresh, organic strawberries
  • 1 large apple (whatever kind is sweet and in season)
  • 3/4 cup organic orange juice
  • 1 teaspoon cinnamon
  • 2 tablespoons cornstarch (mixed into little bit of water first before being added)

TOPPING INGREDIENTS:

  • 3/4 cup quick-cook oats
  • 1/2 cup walnuts (or any nuts you would like to use)
  • 1/2 cup quinoa, uncooked
  • 5 dates, seeds removed
  • 1 teaspoon olive oil

DIRECTIONS:

  1. Place all the filling ingredients in a sauce pan and bring to a boil. Immediately reduce heat to a simmer.
  2. Continue to simmer for approximately 1 hour. The starch should be completely dissolved and you should have a somewhat thick (almost like stew), stringy substance when done. Stir frequently.
  3. While the rhubarb cooks, place all the topping ingredients into a food processor and blend until well combined. It should stick together just slightly, but you should still be able to “sprinkle” it over the filling.
  4. Preheat oven to 350 degrees F.
  5. Pour the rhubarb into a lasagna dish or other baking pan. Mine was 9×13. This should be a thin layer.
  6. Sprinkle with the topping so the entire thing is evenly covered. Place in oven and bake for 30 minutes. The topping should have a nice, golden appearance. Check frequently after the first 20 minutes to ensure nothing gets burned.
  7. Allow to cool completely so that the bottom of the pan can be held in your had. In other words, not hot at all. Place the entire dish in the freezer and freeze for about 2 hours. The idea here is to CHILL it, not freeze it. Once it’s frozen, it’s very hard to cut. So if you accidentally freeze it, just let it sit out on the counter until it’s soft again.
  8. Slice into 15 pieces and serve.

Storage: Keep in the fridge for up to 6 days.

Nutritional Content:
(Data is for 1/15 of the entire recipe)

Calories: 108
Total Fat: 3 gm
Saturated Fats: 0 gm
Trans Fats: 0 gm
Cholesterol: 0 mg
Sodium: 5 mg
Carbohydrates: 19 gm
Dietary fiber: 2 gm
Sugars: 10 gm
Protein: 2 gm
Estimated Glycemic Load: 9

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