On our last trip to the farmer’s market there was plenty of rhubarb but no strawberries yet. I later heard on the radio that strawberries won’t be in for another two or three weeks because of all the extra rain we had in the region in May (there wasn’t enough sunshine for the strawberries). So, I thought about making a rhubarb and spring onion salsa or a rhubarb sauce for our morning oatmeal but then I realized I hadn’t eaten an apple every day this week like I usually do, so we had a few extras. I decided to try a baked dish with rhubarb and apple and it came out perfectly tart and scrumptious. I went back for seconds. And then I had some more with my eggs for breakfast this morning.
- 1 pound rhubarb, sliced
- 2 small apples, peeled and diced
- splash orange juice
- 1 teaspoon cinnamon
- 1/3 cup cane sugar
- 1 cup rolled oats
- 1 cup spelt flour
- 1/4 teaspoon unrefined sea salt
- 1/2 cup butter, melted
Slice about 1 pound of rhubarb. Peel and diced 2 small apples (save the skins and dehydrate with cinnamon for apple skin chips). Mix the rhubarb and apples with a generous splash of orange juice, 1 teaspoon cinnamon and 1/3 cup cane sugar. Spread evenly in a 9-x-9 inch baking dish. Pulse 1 cup rolled oats in a food processor a few times then stir in 1 cup spelt flour, 1/4 teaspoon sea salt and 1/2 cup melted butter. Spread the oat mixture evenly over the fruit. Bake for 45 minutes at 375°F.
(Update: I made this again with sprouted rolled emmer instead of rolled oats and topped it with freshly whipped cream and it was even better!)