Tasty Rhubarb-Berry Compote

Rhubarb is a perennial vegetable famous for its tart-flavored pinkish-green stalks, used as a sweetened fruit in pies, tarts, and jams.

Health Benefits

Rhubarb is an excellent source of vitamin K, which is an essential vitamin for bone health and blood clotting. The vitamin A in rhubarb may also help to fight free radicals that cause skin damage and premature aging, keeping your skin looking healthy and youthful. It’s also high in antioxidants, and many other important vitamins and minerals that provide a variety of health benefits. Rhubarb is also an excellent source of fiber. One cup of uncooked Rhubarb contains 26 calories, 6 grams of carbohydrate, 2.2 grams of Fiber and 0 grams of fat.

About three years ago I decided I wanted to try to grow rhubarb. I let it get established the first year. The second year I needed to harvest it. It has been amazingly easy to grow and very low maintenance.

Since I didn't grow up eating rhubarb, I had no clue what to do with it. I remember when I was in college, one of my friend's mom would make rhubarb-strawberry jam and it was amazing! You could eat it right out of the jar, it was THAT good!

I just repotted the Rhubarb Plant and will need to find a place in the ground for it in the fall or spring. It started as a small plant and has gotten huge.

I didn't want to make jam so I hunted for recipes and came across a Tri-berry Crumbles recipe. I substituted rhubarb for the raspberries in the recipe and it turned out great!

Tip: You can substitute regular butter or margarine in this recipe with a lighter version or cut back on it completely to make it healthier and it turns out fine. Sometimes I cut back on the sugar as well to tweak it and make it lower in calories.

Tri-Berry Crumbles

2 cups fresh blueberries

2 1/2 fresh cubed rhubarb

2 cups strawberries, halved or quartered

1/2 cup sugar

3 Tablespoons cornstarch

1-1/2 teaspoon grated lemon zest (2 lemons)

3 tablespoons freshly squeezed lemon juice

For the Crumble

3/4 cup all-purpose flour

3/4 cup granulated sugar

1/2 cup light brown sugar, lightly packed

1/2 cup old-fashioned oats

3/4 teaspoons ground cinnamon

3/4 teaspoon salt

1 stick margarine, diced

optional

Vanilla ice cream

Directions:

Set aside individual baking dishes, ramakins work well.

Preheat the oven to 350 degrees F, Place 6-8 ramekins on a sheet pan lined with parchment paper. Spray insides with non-stick spray. In a large bowl, toss together the strawberries, blueberries, and rhubarb, 1/2 cup granulated sugar, the cornstarch, lemon zest, and lemon juice. Divide the mixture evenly among the dishes, including any juices that collect.

For the crumble, combine the flour, sugar, brown sugar, oats, cinnamon, and salt in a bowl. You can use an electric mixer with paddle attachment to mix, I usually just do this part with a fork. Add margarine and mix on low speed or by hand until it makes large clumps.

Distribute it evenly over berries.

Bake for 35-40 minutes, until juices are bubbly and the topping is browned. Serve warm with a small scoop of ice cream or whipped topping.