Wednesday, April 7, 2010

Red Jumble Crumble

Dennis loves strawberry rhubarb pie, and he also loves crumbles, so when I saw this recipe for Red Jumble Crumble in The Urban Vegan, I knew it would be the perfect dessert for him. We had it for dessert after the Millet Crusted Mushroom Leek Pie, which is also from The Urban Vegan.

The crumble consists of strawberries, rhubarb, cranberries, flour, lemon juice and zest and a little sugar. The crust is made with rolled oats, flour, amaranth, pecans (I subbed cashews) and maple syrup. I used spelt flour, which worked really well. This was really delicious, and it made the house smell incredible while it was baking!! We served the crumble with Soya Too's Rice Whip.

Rhurbarb's leaves are toxic, but the stalks are edible and are often used in pies and jams. It is one of the first plants to ripen and is usually available early spring. Studies have shown that rhubarb has anti-cancer properties and might help in cutting down the risk of cancer. It is a very good source of dietary fiber and is beneficial for those suffering from indigestion. Rhubarb has anti-bacterial properties and when applied topically, can inhibit the problem of staphylococcus aureus. It also has anti-oxidant, anti-inflammatory and anti-allergy properties. It is a good source of magnesium, vitamins C and K, calcium, potassium and manganese.

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