Rhubarb is a good source of dietary fiber and is also beneficial for those suffering from indigestion. Also, eating rhubarb regularly can even help with blood pressure support. We carry a great natural health herb, Swanson Premium Turkey Rhubarb, that can help with cleansing and detoxification if you aren't a baked rhubarb fan.
As for blueberries, we all know this powerful fruit has a lot of organic foods benefits. It is very rich in antioxidants, vitamin C, B complex vitamins, vitamin E, vitamin A and numerous others. This natural health fruit option fights free radicals and keeps you naturally healthy!
Here is a recipe with loads of fiber and antioxidants to keep you healthy and still eating dessert!
Blueberry Rhubarb Crisp Recipe
- 1/4 cup Bob's Red Mill Whole Grain Brown Rice Flour
- 1/4 cup Bob's Red Mill Sweet White Sorghum Flour
- 1/2 cup brown sugar, packed
- 1/2 teaspoon Organic Cinnamon
- 1/4 teaspoon Organic Nutmeg
- 5 tablespoons unsalted butter, chilled and diced
- 1/3 cup Fructose
- 1/4 teaspoon Organic Cinnamon
- 2 tablespoons Bob's Red Mill Whole Grain Brown Rice Flour
- 2 cups rhubarb, cut into 1/2 inch pieces
- 2 cups blueberries
1. Preheat the oven to 375 degrees (F) and spray a 2-quart shallow baking dish.
2. For the topping, combine the flours, brown sugar, cinnamon and nutmeg in a small bowl. Add the butter and work it into the flour mixture with your fingers until crumbly. Refrigerate while making the filling.
3. For the filling, in a small bowl stir together the sugar, cinnamon and flour. Add the rhubarb and blueberries, tossing well. Spread the mixture in the prepared baking dish. Sprinkle topping over the fruit and bake for 35 to 40 minutes, until the topping is brown and the fruit is bubbling.
This tasted wonderful served warm with frozen yogurt. I would say this would serve 8-10 people.
Source: Women Fitness