Rhubarb is an incredibly versatile vegetable, lending itself to many desserts, toppings and jams with its slightly sweet / sour flavouring.
It is rich in Vitamin K, which is used in the body for bone strength and absorption of Calcium. Just 2 cups of rhubarb equates to 100% of the RDI for Vitamin K. Regular consumption can also aid in the prevention of wrinkles by preventing the calcification of tissues.
Rhubarb is an incredibly versatile vegetable, lending itself to many desserts, toppings and jams with its slightly sweet / sour flavouring.
It is rich in Vitamin K, which is used in the body for bone strength and absorption of Calcium. Just 2 cups of rhubarb equates to 100% of the RDI for Vitamin K. Regular consumption can also aid in the prevention of wrinkles by preventing the calcification of tissues.
Author:
Good & Fugly
Ingredients
650g frozen strawberries (sliced)
275g rhubarb, diced
2 ½ cups rolled oats
1 ½ cups milk of choice
3 eggs
¼ cup maple syrup
¼ cup (60g) butter, melted
1 tsp vanilla paste
1-2 tsp ground cinnamon
¼ cup mixed sunflower & pumpkin seeds
Directions
Heat oven to 180°C and rub a little butter or oil over a rectangle baking dish
Place strawberries, rhubarb and half your maple syrup in a mixing bowl. Toss well and spread across the bottom of a lightly greased square baking pan.
In another mixing bowl, whisk together the milk, vanilla paste, eggs and remaining maple syrup. Stir in the oats, and cinnamon. Stir until well mixed.
Pour the oat mixture evenly across the strawberry and rhubarb in the pan. Sprinkle seeds across the top and bake in the oven for 40 minutes. Enjoy.
Recipe Note
TIP: This recipe freezes beautifully so you can batch cook & store in portion sizes for another day.
