This cold/rainy/snowy weather we have been experiencing is putting a serious damper on my ‘get fit’ goals. Note: I do not diet. I become dangerously controlling with food and turn into a seriously not-so-nice person if I am food deprived. I do like to try and work out (ok, so I am using the word try pretty loosely here). Because of the weather, we have been stuck indoors. Certainly, not an easy feat when dealing with three restless, over energized kids who don’t understand the concept of playing nice – at least not with each other. I am longing to go on the four mile walks we used to take every weekend before the kids’ extra-curricular activities ruled our lives. Since it’s been too cold/windy/wet to be outside, all I really feel like doing is making and eating lots of comfort foods.
I usually like to take the French approach when it comes to food – eat rich, full fat, full sugar, and full flavor (aka, full calorie) foods and savor every bite. Supposedly, you will eat less because you are more satisfied eating the ‘full’ versions of these foods. That’s where I run into issues. When I eat something that tastes really good I want bigger portions. Who wants to stop eating after only a few bites when you are enjoying something so flavorful and delicious? I don’t know about you, but I can always come up with a reason to ‘treat’ myself.
Now, my idea of treating myself does not usually involve fruit – unless it is dripping with chocolate – but this sweet-tart dessert is warm and satisfying on a chilly night. Especially since I can convince myself that it is healthy — it does have fruit, veggies, and nuts after all!
- 3c rhubarb, cut into 1 inch pieces (I used frozen)
- 1c strawberries, halved
- 1c panko
- ⅔c + ¼c granulated sugar
- ¼c + 2 tbsp light brown sugar, packed
- 1½ tsp ground cinnamon
- ½ tsp ground allspice
- ¼ tsp ground ginger
- pinch ground cloves
- pinch ground nutmeg
- pinch salt
- 1 tsp lemon juice
- ½c almonds, chopped
- 4 tbsp. unsalted butter, cut into small pieces
- vanilla ice cream, for serving
- Preheat oven to 350 degrees.
- Combine panko, brown sugar, ¼c granulated sugar, cinnamon, allspice, ginger, cloves, nutmeg and salt.
- In a separate bowl, combine rhubarb, strawberries, lemon juice, and remaining ⅔c granulated sugar.
- Butter an oven-safe baking dish.
- Add ¼c of panko mixture to the baking dish.
- Top with strawberry - rhubarb mixture.
- Add remaining panko mixture and dot with butter.
- Bake @ 350 degrees for 30-35 minutes until the rhubarb is tender and the top is golden brown. Serve with vanilla ice cream.