I try to keep a level head about me, but I have to admit I’ve been patting myself on the back for this recipe. I love it! Everyone I’ve served it to loves it. And I really hope you love it too! This Strawberry Rhubarb Slump is a delicious dessert or could be served as part of a brunch.
But before I share the recipe let’s take a look at all the healthy benefits of our ingredients.
Health Benefits of Strawberries
What is spring without a bowl full of strawberries?
Most of us aren’t thinking about how healthy strawberries are as we are relishing their burst of sweet flavor, but strawberries do have a lot to offer. Study after study has shown them to be an important ally against chronic inflammation and heart disease.
Strawberries are most famous for their high vitamin C content (although admittedly this recipe is not the best way to get lots of vitamin C since the berries are cooked). In order to get the most vitamin C from strawberries it’s best to eat them fresh from the garden. Even after just two days of being harvested strawberries lose a dramatic amount of their vitamin C content, so the freshest possible is best.
They are also high in folate and fiber, both of which have numerous benefits for the heart. In fact, strawberries have been extensively studied for their overall benefit for the heart. Besides folate and fiber, strawberries are also high in important antioxidants like quercetin and anthocyanins.
Eating strawberries regularly has been shown to optimize cholesterol levels, decrease inflammatory markers (like CRP) and to prevent cancer.
Medical News Today reports:
“A team of volunteers ate half a kilo of strawberries a day for a month to see whether it altered their blood parameters in any way. At the end of this unusual treatment, their levels of bad cholesterol and triglycerides reduced significantly, according to the analyses conducted by Italian and Spanish scientists.”
Unfortunately strawberries are one of the most heavily sprayed foods. Be sure to only eat organic strawberries to avoid numerous harmful pesticides.
Health Benefits of Rhubarb
We often think of rhubarb as a fruit, but it’s actually a vegetable. So this recipe is about getting both your fruits and veggies.
In February of 2010, Sheffield Hallam University announced that it had found important anti-cancer polyphenols in rhubarb. As a result the plant is currently being studied further for its ability to ward off cancer cells. The study found that the best way to take advantage of the benefits of rhubarb in a rhubarb recipe was to cook it for at least 20 minutes.
Health Benefits of Applesauce
We all know what an apple a day can do! Apples have been shown to have numerous health benefits, from reducing cardiovascular disease, stabilizing blood sugars and even to prevent and slow the growth of cancer. To get the best applesauce make your own with the skins on and no additional sugar. If you don’t have your own stockpile look for organic apple sauce at the store with no added sugars.
Health Benefits of Cinnamon
Cinnamon is a delicious spice with too many health benefits to cover in this article. I like to include cinnamon in sweet treats since it can help regulate blood sugar. Oh, and it also tastes so delicious!
What’s a Slump?
Now that we’ve taken a look at our main ingredients you might also be wondering, “What is a slump and is that something I really want to eat?”
A slump is an old fashioned bread and fruit dessert that is similar to a cobbler but made on the stove top instead of baked.
I know there are lots of food sensitivities out there these days. If you are gluten intolerant then this recipe can easily be made with gluten free flour and oats.
Slump: A Strawberry Rhubarb Recipe
Strawberry and rhubarb are a classic combination. The sweetness of strawberries goes well with the tart kick of rhubarb. Many slump or cobbler recipes call for lots of sugar. In this recipe I’ve used apple sauce in place of sugar. This scrumptious dish is both tart and sweet with a delicious topping of slump and whipped cream.
What you’ll need for the slump…
- 1 cup flour of your choice
- 1 1/2 tablespoons sugar (or maple syrup)
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 4 tablespoons very cold butter, cut into small pieces
- 1/2 cup oats
- 3/4 cup nonfat buttermilk, plus more as needed
What you’ll need for the fruit blend…
- 4 cups diced rhubarb
- 1/2 cup pomegranate juice
- 4 cups sliced strawberries
- 1 tablespoon lemon juice
- 1 tablespoon cinnamon powder
- 2 tablespoons vanilla extract
- 2 cups of applesauce
- whipped cream as topping (optional)
- Begin by preparing the dough for the slump.
- Whisk together the flour, sugar, baking powder, salt and baking soda in a medium sized bowl. Using a pastry blender or a fork cut the butter into the mixture until it looks like coarse meal. Stir in the oats.
- Add the buttermilk slowly using a fork to mix it in until just incorporated.
- The dough should end up being firm and slightly wet. Add more buttermilk if necessary. Set aside and begin the rhubarb immediately.
- Place the rhubarb and pomegranate juice in a medium saucepan and simmer for about 7 minutes or until the rhubarb has become mushy.
- Add the sliced strawberries, lemon juice, cinnamon powder, vanilla extract and apple sauce. Simmer for one minute. Give it a taste. I find this to be sweet enough without any additional sweetener. If you need more sweetness then now is the time to add it. Consider using maple syrup, yum!
- Using a slightly oiled spoon add 8 even dollops of the slump to the fruit. Space the lumps of dough out evenly.
- Adjust the heat so that the mixture barely simmers. Cover the pot with a tight-fitting lid and continue to cook it for 17-20 minutes. When done the slump should be puffy and cooked through.
- Let cool slightly before serving with optional whipped cream.
Yield: 8 servings