by Christine Galeone

Rhubarb plants have been a fixture in many New England gardens for generations. They’re hearty and produce a bountiful harvest. But by this late in the plant’s growing season, you may be wondering what to do with all that rhubarb. 

Despite how delicious strawberry rhubarb pie is, you may want to make something different after the ninth one of the season. In addition to donating some to a local food pantry and holding a produce swap with friends, family or neighbors, you could try a new recipe. Blue-barb crisp won’t disappoint.

Although the majority of crisps call for butter and lots of added sugar, this recipe and similar ones prove that you can make a healthier version that still tastes great. Olive oil is used instead of butter. And you’re only eating about 12.5 grams of added sugar per serving. Since most of us – myself included – can’t resist adding a scoop of ice cream to this summertime dessert, having less added sugar in the crisp makes a difference.  

This crisp is also loaded with heart-healthy ingredients, including blueberries, oats and walnuts. Cinnamon also has antioxidant properties. And although rhubarb is something that people who frequently get kidney stones should avoid, it contains an abundance of Vitamin K, which helps with blood clotting and bone strength and Vitamin A, which supports vision health, skin health, reproductive health and the immune system.  

Blueberries are a superfood for many reasons. They’re certified by the American Heart Association to be a heart-healthy food. Loaded with antioxidants, they’re also believed to be beneficial in fighting cancer and in improving brain health. According to the American Institute for Cancer Research website, “Blueberries contain many phytochemicals and nutrients which show potential anti-cancer effects in laboratory studies.”

  

Blue-barb (Blueberry Rhubarb Crisp)

Filling Ingredients:

2 ½ Cups of Blueberries

1 Cup of Chopped Rhubarb

¼ Cup of White Sugar 

½ tsp. of Cinnamon

2 tbsp. of Flour

Crisp Topping Ingredients:

¾ Cup of Quick or Old-Fashioned Oats

½ Cup of Chopped Walnuts

¼ Cup of Brown Sugar

3 tbsp. of Olive Oil 

1 tsp. of Cinnamon

Directions:

Rinse the blueberries.

Rinse and chop the rhubarb.

Mix together the blueberries and rhubarb with the rest of the filling ingredients.

Spread the mixture evenly in a 9 X 9 baking pan.

Mix together the crisp topping ingredients, adding the olive oil last, so it can coat the mixture.

Sprinkle the crisp topping over the filling.

Bake at 350 degrees for about 35 minutes.

Remove from the oven and let cool for about 15 minutes.

Makes about eight servings 

  

Now, you no longer have to feel overwhelmed when you step outside and catch sight of your rhubarb jungle. You can donate some, swap some, and bake the rest into a crave-worthy dessert.  Happy (healthier) baking!