Tangy, Red Rhubarb

Antioxidant-rich rhubarb has cancer-fighting properties, according to researchers. The stalk is also a good source of calcium, dietary fiber, potassium, and vitamins C and K. (Don’t eat the leaves, which contain poisonous oxalic acid.)

Try this rhubarb crisp recipe to create a simple dessert or breakfast treat:

Ingredients

1lb. fresh rhubarb stalks, cut into
1-inch pieces
2 red apples (Rome, Gala or other sweet variety), cored, peeled and sliced
½ cup  orange juice
3 Tbsp.sucralose sugar substitute (“Splenda”)
1 tsp. cinnamon
1 cup plain bread crumbs
2 tsp. brown sugar
1 Tbsp. olive oil

Directions
Filling:  Combine rhubarb, apples, orange juice, sucralose and cinnamon in a large saucepan. Cover and cook until the rhubarb is just tender (about 5 to 10 minutes). Let cool slightly.

Topping:  Toss bread crumbs with brown sugar and olive oil. Spread mixture evenly on a foil-lined sheet and broil until lightly browned (about
3 minutes).

To Serve:  Spoon half of toasted crumb mixture into a shallow serving dish. Spoon the filling evenly over crumb layer. Sprinkle remaining crumbs over fruit. Serve warm.

Nutritional Information
Servings: 6
Calories: 175
Fat: 3.6g
Cholesterol: 0mg
Sodium: 137mg
Carbohydrates: 33g
Fiber: 3g
Protein: 4g

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