What a lovely weekend! The weather was so warm and the trees and flowers are blooming like crazy. Did you all have a nice weekend?
I went to Chapters in search of some books Saturday, but it was crazy busy and I forgot a coupon that was going to give me half off any second book…so, I came home empty handed and went onto Amazon…where I got 4 books for the price of 2, it was great! We also went to see a really funny movie Saturday night, Death at a Funeral. We saw the original British version and thought it was hilarious, so we went to the theaters to see the American version – it was even funnier.
Yesterday I did a big spring cleaning of my room, throwing out things that I really don’t need any more…things that I’ve been holding onto for much too long. It feels nice to finally get rid of them. I also went for a nice long walk with my sister, it was nice being able to walk around in shorts and tanks and not being cold!
In the afternoon I made a Gluten free, Refined sugar free Fruit Crumble for dessert. It felt so satisfying to pick fresh rhubarb from our garden and put it to use.
We didn’t get to eat it until after our dinner though….I guess that’s why it’s called dessert! Our dinner was soooo good though. Mom made a roast chicken with carrots and onion, sweet potatoes, green beans and asparagus. Yum, yum, yum!
Mom said the dinner wasn’t “blog worthy” to take a picture of.
Gluten Free/Refined Sugar Free Fruit Crumble
2 cups chopped rhubarb
1 cup frozen blueberries
1 apple chopped
1 pear chopped
1.5 tsp stevia powder (5 packets)
1 tsp cinnamon
1/4 cup maple syrup
3/4 cup white rice flour
1 cup gf oats
1 tsp cinnamon
1/3 cup apple sauce
1 tbsp safflower oil
4 tsp maple syrup
Preheat oven to 350 degrees F.
First, chop all of the fruit into 1/2 inch chunks. Throw the fruit, stevia, cinnamon and maple syrup in one bowl. Stir until combined. Grease a baking dish and then place the fruit mixture on the bottom of the dish. In another bowl, mix together the topping ingredients until moist and crumbly. Crumble the topping over the fruit until covered. Pop into the oven for 40 minutes until golden.
Serves ~6 people.
Serve with ice cream, frozen yogurt, plain yogurt, or eat on its own.
This makes a great dessert, or you could even eat for breakfast with yogurt!
This dish was great. The whole family loved it and thought it was nice and sweet. I was so happy it turned out sweet, as rhubarb is such a bitter vegetable.
Did you know rhubarb was a vegetable? I always thought it was a fruit! Did you know that one cup of rhubarb provides 348 mg of calcium, that is as much as a glass of milk!
Wow. You learn something new everyday, don’t you!
Well, it looks as if it’s going to be a sunny day today! Enjoy your Monday everyone 🙂
Tulips are my favourite flower. They make me so happy and get me excited that warm weather is on its way!
Last month was ‘daffodil month’ in support of the Canadian Cancer Society. They’re still blooming in our garden though. They’re such a beautiful cheery flower!
– Check out Katie’s giveaway!
– Look! My Operation Beautiful note was posted!
Okay…now I’m off to yoga!!