Rhubarb Buckwheat Crumble













Botanically speaking, rhubarb is classified as a vegetable, but is often referred to as a fruit because of its popularity in jams and pies. When you're choosing rhubarb in the market, look for thin, pink or red stalks instead of the more stringy and tough green stalks. Rhubarb is never eaten raw due to its high content of oxalic acid, which is remedied by cooking it. The stalks need lots of sweetening to be edible, but have a wonderful, tart flavor. It is high in potassium and calcium.

Actions: Rhubarb acts as a laxative, assisting the most stubborn constipation bouts. On the other hand, it also acts as an astringent in cases of diarrhea when used in small amounts. It has been shown to block tumors. In China, rhubarb is used in the treatment of cancer, with good success. It is also shown to relieve the itchiness and pain that accompany arthritis and psoriasis. A liquid solution of the rhubarb root has been shown to lower cholesterol.

Rhubarb Buckwheat Crumble

  • 1/4 cup sunflower oil
  • 2 Tablespoons of honey
  • 1/2 cup of buckwheat flour
  • 1/2 cup of arrowroot
  • 1/3 cup of ground almonds
  • 1 teaspoon of cinnamon
  • 1/2 teaspoon of cardamom
  • 5 cups of thinly sliced rhubarb
  • 1/4 cup of arrowroot
  • 1.2 cup of honey
  • 1/3 cup of water

Heat oil and 2 Tablespoons of honey in a saucepan until the honey melts. Stir in the buckwheat flour, 1/2 cup of arrowroot, ground almonds, and spices. When the mixture is crumbly, set aside.

Put the rhubarb in a saucepan and add 1/4 cup of arrowroot, stir, and add 1/2 cup of honey and 1/3 cup of water. Cook over medium heat, being sure to stir, until the mixture comes to a boil. Let boil a minute and then pour into a square pan.

Top with the crumble and bake at 350 degrees for 40 minutes.


About the Author

Jennifer Baccellieri is a certified holistic health counselor based in Brattleboro, VT. She studied health and nutrition in India, Central and South America, as well as at the Institute for Integrative Nutrition in NY and the Southwest School of Botanical Medicine.



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