Easy Apple-Rhubarb Betty Dessert
Beautiful pink pieces of rhubarb have become synonymous with delicious pies and springtime, but did you know this stalky vegetable is also packed with calcium, fibre, vitamins C and K, iron, and manganese? Not too shabby. We layered it alongside crisp apples under some sprouted grain breadcrumbs made from our Sprouted Power™ Hemptation bread to make a delicious rhubarb betty dessert that’s great on its own and even better with plant-based ice cream.
For the fruit base:
2 cups frozen sliced rhubarb
2 large apples, preferably Honey Crisp, peeled, cored and cut into medium dice
1/2 cup granulated sugar
1/4 cup corn starch
1 teaspoon vanilla
1/4 teaspoon ground ginger
For the topping:
8 slices Sprouted Power™ Hemptation bread, crust removed
4 tablespoons plant-based buttery spread, melted
2 tablespoons packed light brown sugar
Preheat oven to 350°F. Place all the fruit base ingredients in a medium bowl and toss until well combined. Transfer to a greased 6 x 6 square baking dish and set aside.
Meanwhile, tear the bread slices into the bowl of a food processor and pulse until crumbs are coarse. Transfer to a small bowl and add the remaining topping ingredients and toss to coat. Sprinkle over fruit mixture and cover tightly with foil.
Bake for 25 minutes, remove foil, and continue baking until the fruit is tender and the topping is golden brown, 10–15 minutes more. Serve warm and top with plant-based ice cream, if desired.