Depending on where you’re from, rhubarb can rank with strawberries and asparagus as one of the major highlights of early summer. Rhubarb is 95% water and contains a fair source of potassium and contributes minor amounts of vitamins. The crisp, sour stalks are rich in vitamin C and dietary fiber. I make this Crumble using other fruit to add a natural sweetness. Warning: The leaves should not be eaten, either raw or cooked. They are full of toxic oxalic acid which can be fatal if ingested.

CRUNCHY FRUIT CRUMBLE

1 bag frozen peach slices
1 pint organic strawberries
2 cups cubed rhubarb 
1 cup oatmeal
1 cup brown sugar
½ cup flour
1 tsp. cinnamon
¼ cup defrosted apple juice concentrate

Defrost the frozen fruit. Place the fruit and it’s liquid in a 9 x 13 inch oiled baking pan. Mix together the oatmeal, brown sugar, flour, cinnamon and apple juice concentrate. Stir until the mixture forms small clumps. Put this mixture on top of fruit and bake for 45 minutes at 350 degrees.