Easy Roasted Rhubarb and Strawberries

roasted rhubarb strawberry

You could make a delicious crumble with your rhubarb, but I just kept it simple. We got lots of fresh organic rhubarb in our CSA last week so I wanted to ensure we used it versus it being ignored in the fridge. I loved the idea of roasting it with strawberries to bring out some sweetness and preserve it a little longer.

This is perfect over coconut or cashew yogurt with pumpkin seeds. On top of your waffles or pancakes. Or even a nutritious addition to some dairy free ice cream.

If you saw my Instagram stories, I shared the before and after video. It get so syrupy and really baked down.

Benefits of Eating Rhubarb

  • It’s a good way to sneak in more vegetables! It’s not a fruit

  • Variety: The American Gut Project suggests 30 different plants a week

  • It’s a source of fibre making it helpful for cholesterol levels

  • Good for constipation thanks to sennosides that keep water in the intestinal tract

  • Contains beta carotene which the body should convert into Vitamin A. This helps fight free-radicals

  • May protect intestinal mucosa

  • May reduce CRP levels and reduce inflammation due to containing rhaponticin

  • Increase of good bacteria seen in animals

The Ingredients

  • 5-6 stalks of rhubarb, organic and chopped

  • a container of fresh strawberries, organic and sliced in half

  • splash of balsamic vinegar, optional

  • maple syrup to taste, I did around1/4 cup or less

Directions

  • add everything to a bowl and mix

  • place parchment paper in a medium to large casserole dish

  • add to casserole dish

  • roast at 400 F until everything has become soften and juicy, around 30-40 minutes

  • let cool then store leftovers in an airtight container for 3-4 days

Want more rhubarb uses? Check out this rhubarb chia seed pudding recipe.

Enjoy more simple yet delicious recipes by becoming a 1:1 client with me. We will work together for 6 months and improve any gut and hormone symptoms!

Jordan BruceRhubarb2 Comments