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Hello again!  I’m so excited to write this post for you!  It’s be a great week at our house and in the practice.  I’m sure people might think it’s a little strange that I love talking about what I do outside of my office hours.  But I (really) love sharing with people how much BIE has helped me, as well as others.  (Like I mentioned before, I thoroughly investigate everything before I recommend it to someone else.  So, of course I have received BIE sessions.  My life would be really different if I hadn’t).

BIE is consistently effective in assisting your body to balance itself so that it can manage on its own things that previously would have caused symptoms.  (More questions?  See the FAQ, or the R. BIE page).  Or, better yet, come see for yourself, and book an appointment!

In a similar vein, keep and eye out later in the week for a new article about dairy!

Now, back to the rhubarb!

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I’ve been patiently (kind of) waiting for the rhubarb in our garden to be sturdy enough to use.  The first growing season that a rhubarb plant is planted, you aren’t meant to cut any of the stalks (to give the plant a chance to establish itself), but then the following growing season it can be used when the stalks are about 10-15 inches long.  (Our plant was pretty tiny last year.  That’s a good thing, because up until recently, I didn’t know that it wasn’t meant to be used during the first growing season).

Last week the rhubarb was finally ready, and to celebrate, I made this dessert crisp.  Rhubarb is one of my most favorite desserts.  (Apparently, rhubarb is classified as a vegetable by the Farmer’s Almanac, and I won’t be the one to dispute it with them).  This crisp has just the right amount of rhubarb, which is tart and full of flavor, and is pleasantly balanced out with the blueberries and strawberries.

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I love the topping too.  Sometimes, crisp toppings are really dry and crumby, and other times they can be overly soft and sink into the dessert too much.  This one, however, is just right.  It’s soft and chewy, almost like a cookie, but the bottom gets soft from the fruit juices and the top get crisp and golden.  I know you’ll like it.  (I have “tested” it on many trustworthy friends, and they all assured me that it was completely edible.  One even declared it “blog-worthy”, so of course I knew I should publish it). 😉

Rhubarb Cutting Page

Friendly Reminder About Rhubarb:

  1. Don’t eat the leaves.  They are poisonous.  Make sure you cut them off, and either put them in your yard waste bag or the compost, or if you’re super crafty, these leaves are ideal for making concrete stepping stones.
  2. Peel the stalks.  They are tough and stringy.  You will be very happy you did.

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This recipe takes no time at all, and can be made the day ahead.  It’s also great if you need to serve a crowd.  It can keep for a few days in the refrigerator.  I wouldn’t keep it any longer than that, because the topping tends to get a little on the soft side.

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Tart and Fresh Rhubarb and Berry Crisp

Serves: 8-12

Ingredients:

–> For the filling:

  • 4 C Strawberries (washed, hulled and sliced)
  • 5 stalks rhubarb (peeled and sliced)
  • 2 C frozen blueberries
  • 2.5 tbsp cornstarch
  • 1/3 C honey (or other sweetener of choice)

–> For the topping:

  • 1 C Becel Vegan
  • 1/4 tsp sea salt
  • 3/4 tsp cinnamon
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 C + 2 tbsp maple syrup
  • 1 tsp vanilla
  • 2 + 1/3 C rolled oats (they can be gluten-free if prefferred)
  • 2/3 C all-purpose gluten-free flour
  • 1/2 tsp xanthan gum

Instructions:

  1. Preheat the oven to 350F.
  2. Combine all of the fruit in a large mixing bowl, and then mix in the honey and cornstarch until thoroughly combined.
  3. In a separate bowl, combine the remaining ingredients, and mix until combined.  The mixture will be a little on the moist side, but this is perfectly ok.
  4. Pour the fruit mixture into a 9×13″ pan.
  5. Carefully drop the topping mixture either by hand or using a spoon onto the top of the fruit, so that it covers the majority of the fruit, and is evenly distributed.
  6. Bake for 40-50 minutes, or until the fruit is bubbling and the topping is golden brown.  (You may want to place a baking sheet under the pan, just in case of any juice bubbling over).

Let the crisp cool for at least 20 minutes prior to serving it, to allow the filling to thicken up.

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This dessert is a winner.  With no processed sugars, everything is natural, and it really lets the fruit shine.  I hope you make it soon!

Fruit Page

As promised in my last post, here are some pictures from around our garden (I hope you like them!):

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What kinds of things are you growing in your gardens?  Send me some pictures!  (I love garden inspirations!).  Leave me a comment, send me a tweet, or leave a message in the Facebook group!  What kinds of posts would you like to see during the summer?  I’m already in full planning gear for the summer season, and I’d love to be able to do some reader-request articles!

Take care, and have a great day!

Lindsay
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Lindsay

With a background in nursing, Lindsay lives and works in Ontario, Canada.LindsayTurbull.com was created to encourage, inspire and to share life on the road to wellness and living life abundantly.Please make sure that you follow us on social media as well to get updates and other fun things.
Lindsay
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