swanlogo2.jpg (2420 bytes)Ruby Rhubarb Ginger Crunch


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Oh, this was yummy using the first rhubarb of the year along with some frozen cranberries still in my freezer from last November.

I slightly modified a recipe I found in the great cookbook called From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce by the Madison Area Community Supported Agriculture Coalition.

  • 4 cups fresh rhubarb, cut into 1-inch pieces
  • 1 cup frozen cranberries
  • 1/2 cup maple syrup (I use grade D, which is really dark and intensely flavored)(original recipe called for 1/2 cup sugar and 1/2 cup honey)
  • 1/4 cup whole wheat pastry flour
  • 1 teaspoon vanilla extract
  • 1 teaspoon grated fresh ginger

Topping:

  • 1/2 cup whole wheat pastry flour
  • 1/4 cup brown sugar (original recipe called for 1/2 cup)
  • 1 cup chopped walnuts
  • 4 Tbsp. Trans-fat free margarine, cut into pieces (original recipe called for butter)

Directions:

  • Combine rhubarb and cranberries with maple syrup.
  • Let stand 15 minutes, tossing often.
  • Heat oven to 350 degrees. Spray a deep-dish pie pan with non-stick spray.
  • Add flour, vanilla, and ginger to fruit; toss well.
  • Spread in pie pan. Bake 20 minutes.

Meanwhile, make topping:

  • Combine flour, sugar, and nuts.
  • Cut in cold margarine with pastry cutter, a fork, or even your clean fingers.
  • Refrigerate while fruit bakes.
  • When fruit has baked 20 minutes, sprinkle topping over it and continue to bake until bubbly, 30-40 minutes longer.

Serve warm by itself or with a small scoop of a cold topping of your choice (vanilla ice cream, plain or vanilla yogurt, or Cool-whip).

Note: Bake on cookie sheet lined with foil as this will likely bubble over the pan, leaving you with an oven to clean (arghhhhh).

 


In my book, I have included the names of several dozen cookbooks which feature recipes that are compatible with (or that can be modified to fit) the ultra-healthy diet I follow, including some resources which are free.

I am also collecting recipes to include in a future edition of my book as well as to be featured on "Menus and recipes".   I have asked readers to send me any recipes that they have found to be great-tasting and easy to prepare, and that emphasize the nutritional guidelines which are outlined in my book.  I will also consider taking people's favorite "normal" recipes and posting versions which are modified for maximal cancer prevention.

If you have a recipe you wish to submit for possible inclusion in either my book or on this web page, please send it to me.  If the recipe is from a cookbook or other printed source, please include the name, author, and publisher of the source so that I can ask for permission to reprint the recipe.  If it is a recipe you created, or a family favorite, please indicate that, also.

Mail recipes to me at:

Contact Information:
Phone/Fax: 734/996-9260

P.O. Box 130221, Ann Arbor, MI  48113

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