Rhubarb cooked up in sweet little chunks is a dream! For the end of the rhubarb season, try cooking up these satisfying healthy fruit cakes, full of goodness.
Rhubarb is a rich source of potassium and lots of antioxidants including vitamin C, so a great fruit for skin health. Possibly to your surprise, rhubarb is also a great source of calcium. Combined with the fibre in the oats and healthy fats in coconut oil, this dessert is very nourishing.
Ingredients (Serves 9):
- 400g Rhubarb
- 100ml water
- 100g coconut oil
- 3 eggs
- 220g prunes
- 70g almond flour
- 60g buckwheat flour (buckwheat is actually a seed, therefore wheat and gluten free)
- 1 tsp. dried ginger
1. Preheat the oven to 180 deg C and line a baking tray (approx 20cm x 20cm) with grease proof baking paper.
2. Chop the rhubarb into 2-3cm chunks.
3. In a pan, heat up 100ml water and simmer the chopped rhubarb on a low heat for 15 minutes, or until soft.
4. While the rhubarb is simmering, melt the coconut oil in a pan on a low heat.
5. Add the eggs, prunes and melted coconut oil into a food processor and blend well.
6. Add the blended mix to the stewed rhubarb, turn off the heat and stir well.
7. In a large box, mix the buckwheat, almond flour and dried ginger together.
8. Add the dried mix into the pan and stir all ingredients together until the dry mix is no longer visible.
9. Pour the mix into the lined baking tray, and bake in the oven for 30 minutes on 180 deg C.
10. Leave to cool slightly for 10 minutes and then slice into 3 by 3 sections for 9 squares.
Best eaten warm with a mug of herbal tea! Also great with a dollop of Greek yoghurt and a sprinkle of seeds for breakfast.