Recent published research found that rhubarb extract significantly reduced the frequency and severity of hot flashes in peri-menopausal women — with none of the harmful side effects of estrogen therapy.1 By using the natural sweetener, erythritol, you can enjoy the authentic sweet-tart flavor of this traditional summertime recipe without all the unwanted sugar. Time to Table: 1 hour
Serves: 8
Benefits
Excellent source of vitamin C
Good source of calcium, iron, magnesium, potassium, protein, vitamin E
Low sugar, low sodium
Ingredients
2 lb. organic rhubarb, cut into 1/2 inch-thick slices
1/2 pint organic strawberries, halved
1 c. organic erythritol (try ZSweet)
4 tbsp. organic butter
1 tsp. organic vanilla
2 tsp. organic arrowroot
1/2 tsp. organic cinnamon
1/2 c. organic almond flour
1/2 cup organic rolled oats
Preparation
Preheat oven to 375°F. Spray a 3-quart baking dish with non-stick spray. Combine rhubarb, strawberries, erythritol, arrowroot, and cinnamon. Put in baking dish. Combine melted butter with vanilla and pour over almond flour and oats, gently mixing with a fork to combine. Sprinkle over rhubarb-strawberry mixture. Bake at 375° for 35-45 minutes until topping is crisp and brown. Serve with organic whipped cream.
Nutrition Information
185 kcal Calories, 14 g Carbohydrate, 15 mg Cholesterol, 13 g Total Fat, 5 g Fiber, 5 g Protein, 59 mg Sodium, 3 g Sugars, 4 g Saturated fat, 0 trans Fat, 6 g Monounsaturated fat, 2 g Polyunsaturated fat
Reference
- Heger, M. Menopause, September/October 2006; vol 13: pp 744-759.
Recipe by Kelley Herring
[Kelley Herring is the Founder & CEO of Healing Gourmet. She is also the creator of Healing Gourmet's Personalized Nutrition Software and Editor-in-Chief of the Healing Gourmet book series published by McGraw-Hill, including Eat to Fight Cancer, Eat to Beat Diabetes, Eat to Lower Cholesterol and Eat to Boost Fertility. ]