It is really starting to feel like spring. Earlier today my husband and I went on the search for fresh asparagus and we came home with enough for several meals. It is still crazy to me that around here people go out searching for asparagus because it grows wild along the road ditches. For us it is a fun thing to do and I must say my husband is much better at spotting it than me. I say it is because I have not hunted for it until I came to Minnesota. In southern Iowa, we had large asparagus patches in our gardens.
Today, we just drizzled the asparagus with olive oil and some Real Salt or seasoning salt and put it on the grill! It was delicious. I could eat fresh asparagus every day! And it has such great health benefits. It contains glutathione, which is a potent antioxidant that helps detoxify the liver, it is a natural diuretic and it is contains fiber, iron and other important vitamins. So if you don’t have your own asparagus patch head on out and try to track some down so you can enjoy its delicious flavor and all of the health benefits that go along with it.
And tis the season for fresh rhubarb! I was so happy to get some rhubarb from my mother-in-law this weekend. Rhubarb is a sure sign that spring has arrived. And I love the tart flavor that rhubarb brings to the table.
I decided to create a new recipe today using the rhubarb. And I am pleased with how it turned out. I used organic raw cane sugar in the recipe and it has a rich flavor kind of like brown sugar so it worked very well in this recipe. Originally, I was going to use only rhubarb but when I had just under 4 cups of rhubarb I decided to add just over 1 cup of strawberries to the mix. I used my last bag of frozen strawberries from our local strawberry patch, Schumacher’s Berry Farm. Thankfully, in less than a month we can go pick more fresh, local strawberries. For this recipe you could use all rhubarb or you could use 2.5 cups of each. Enjoy in moderation. You will notice this recipe has more sugar in it than a lot of recipes I post but with rhubarb the sugar is necessary to help reduce the tartness. I choose to use raw cane sugar because it is less processed. (That does not mean you can overindulge though…too much sugar, is too much sugar.)
4 cups rhubarb
1 cup strawberries
3/4 cup organic raw cane sugar
3 tbsp. corn starch
1/2 cup gluten free oats (if you need gluten free)
1/4 to 1/2 cup organic raw cane sugar (depending on sweetness you prefer)
1/4 cup almond flour
1/4 cup butter
Heat oven to 375 degrees. In large bowl, mix the strawberries and rhubarb with the cornstarch and one cup of raw cane sugar. Place in an 8 x 8 baking dish. In medium bowl, mix oatmeal, almond flour, raw cane sugar and butter. Pour evenly over the top of the rhubarb and strawberries. Bake for about 30 minutes.