Easy Roasted Rhubarb and Strawberries

You could make a delicious crumble with your rhubarb, but I just kept it simple. We got lots of fresh organic rhubarb in our CSA last week so I wanted to ensure we used it versus it being ignored in the fridge. I loved the idea of roasting it with strawberries to bring out some sweetness and preserve it a little longer.

This is perfect over coconut or cashew yogurt with pumpkin seeds. On top of your waffles or pancakes. Or even a nutritious addition to some dairy free ice cream.

If you saw my Instagram stories, I shared the before and after video. It get so syrupy and really baked down.

Benefits of Eating Rhubarb

• It’s a good way to sneak in more vegetables! It’s not a fruit

• Variety: The American Gut Project suggests 30 different plants a week

• It’s a source of fibre making it helpful for cholesterol levels

• Good for constipation thanks to sennosides that keep water in the intestinal tract

• Contains beta carotene which the body should convert into Vitamin A. This helps fight free-radicals

• May protect intestinal mucosa

• May reduce CRP levels and reduce inflammation due to containing rhaponticin

• Increase of good bacteria seen in animals

The Ingredients

• 5-6 stalks of rhubarb, organic and chopped

• a container of fresh strawberries, organic and sliced in half

• splash of balsamic vinegar, optional

• maple syrup to taste, I did around1/4 cup or less

Directions

• add everything to a bowl and mix

• place parchment paper in a medium to large casserole dish

• add to casserole dish

• roast at 400 F until everything has become soften and juicy, around 30-40 minutes

• let cool then store leftovers in an airtight container for 3-4 days

Want more rhubarb uses? Check out this rhubarb chia seed pudding recipe.

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