Summer and the living is easy so that means that anything you do in the kitchen should be too, right?
This strawberry rhubarb yummniess is that, plus is delish, and its good for you. I’m always trying to come up with simple and easy recipes, using clean fresh ingredients, that don’t take long, and are healthy. I like using fresh rhubarb I find it tastes better than its frozen counterpart and for some reason I like the sweetness of frozen strawberries for this. I used about 2 stalks of rhubarb cut super small and a 16 oz bag of frozen strawberries that I thawed and chopped. I placed it in a bowl and added vanilla, some fresh lemon, for brightness, and a dash of cinnamon. As a topping which isn’t needed but adds a little texture I just mixed some oats and a little coconut sugar and voila a beautiful desert low in calories, low in fat but high in flavor and taste. I definitely recommend trying it!
- 1 bag frozen strawberries thawed and chopped
- 2 stalks rhubarb cut up small
- 1tsp real vanilla
- 1 tsp fresh lemon juice
- Pinch of cinnamon
- If you like things sweet you can add 2 tbsp coconut sugar
- Optional topping
- ¼ cup oats
- 1 tbsp coconut sugar
- Pre heat oven to 350 degrees
- Mix all ingredients (except topping) in a bowl until uniform
- Divide into 10 ramekins or 4 oz jelly jars
- Make the topping by mixing the two ingredients
- With a teaspoon spoon some topping over each strawberry rhubarb cup
- Bake at 350 for 45 minutes until bubbly
- Enjoy if you aren’t eating clean it tastes really good with ice cream or so I’m told
Mazel Tov and Hatzlacha on your new business! I love recipes and am always searching for Kosher Recipes! I’m looking forward to your emails filled with yummy recipes! Again, Mazel and Bracha!