Strawberry season has peaked here in the Northeast. And you know what that has meant? LOTS of D.I.Y strawberry-picking with my favorite girl. She’s actually pretty good. Other than the fact that eats half and then tosses it back in the carton. I end up paying for a pint or so of half-eaten strawberries, but it’s all good. Those rejects are great for baking. Zero-waste, baby!
Growing up, I never really understood the pairing of strawberries and rhubarb. Then again, I wasn’t really paying attention to things of that nature. If it tasted good, I ate it. Evidently, these two nutritional superstars peak riiight about the same time. Who the hell knew?! I kid, I kid. I did know this, but not until I started paying more attention to what I was putting in my body. Like strawberries and rhubarb. Turns out, not only are these seasonal beauties are also incredibly nutritious but they also totally rock it out when it comes to inflammation. Not sure what inflammation is all about, read my rant here. It’s bad news. So let me cut to the chase…
These beauties pretty much stand alone in the category of awesomeness, boasting more cancer-protecting antioxidants, inflammation-fighting phytochemicals, immunity-boosting and wrinkle-fighting Vitamin C, and heart-healthy potassium and fiber. They are amazingly delicious eaten fresh, in smoothies, yogurt, a-top homemade granola, among other things, including baked goods.
This amazing fruit contains cancer-fighting antioxidants, disease-fighting anti-inflammatory properties, helps to alleviate allergies and circulation, is rich in gut-loving fiber, and is a great source of vitamins A, C, and calcium. Unlike its partner in crime, the versatile strawberry, it needs a bit of TLC to taste amazing. Eating it raw is gross (my opinion), but can be done. It has a celery–like texture and tastes a bit tart. Rhubarb is best used in baked goods, but also makes a fantastic salad topper or quinoa addition, once properly prepared. My favorite M.O. is to roast with a bit of organic virgin coconut oil, raw honey or maple syrup (to balance out the tartness), and a splash of balsamic vinegar. In fact, that’s what’ s on the lunch menu today.
Of course, I wasn’t very original with my bounty of freshly picked strawberries and rhubarb received from my CSA, The Silverbrook Farm.
After a temporary bout of analysis paralysis, I opted for a reinvented Sprouted Strawberry Rhubarb Coffee Cake With Omega-3 Streusel Topping and classic, yet healthy Grain-Free Super Omega-3 Strawberry Rhubarb Crisp.
In this case, taste won over originality. Both were gobbled up by my favorite foodies. Get the recipes here and here.
Need some more inspiration? Try these on for size:
What unique ways do you enjoy strawberries and rhubarb? Do you go with what you know or think outside the box? I’d love to hear. Please leave a comment.
Image courtesy of Marisa | Food in Jars
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