This week’s Friday Fave is all about a tart, vibrant plant that’s finally in season — rhubarb! If you’ve never cooked with it, rhubarb is a bold, tangy stalk (yes, it’s a vegetable!) that brings a perfect sour-sweet bite to spring desserts.
Growing up, my mom used to make the most amazing strawberry-rhubarb pie — always using fresh rhubarb from my uncle’s farm, where it grew wild near their house. That memory makes rhubarb extra special to me.
This week we’re putting a unique twist on things…
Rhubarb & Pineapple Crisp (Plant-Based & Sweet-Tart!)
The tropical brightness of pineapple pairs beautifully with rhubarb’s sharp tang.
Quick Recipe:
- 2 cups chopped rhubarb
- 1½ cups chopped fresh or canned pineapple (in juice)
- 1–2 tbsp maple syrup (adjust based on your pineapple’s sweetness)
- 1 tsp vanilla extract
- ½ cup rolled oats
- 2 tbsp almond flour or oat flour
- 1 tbsp applesauce
- Pinch of cinnamon + sea salt
- Preheat oven to 375°F (190°C).
- Mix rhubarb, pineapple, syrup and vanilla in a small baking dish.
- In a bowl, mix oats, flour, applesauce, cinnamon & salt until crumbly.
- Sprinkle topping over fruit mixture.
- Bake 25–30 minutes until bubbling and golden. Let cool a bit before serving.
Wishing you a cozy and plant-powered weekend!
I started out several years ago watching Forks Over Knives, decided to “try out” the plant-based meal plan and had shockingly incredible results. I’ve never turned back. I have lost nearly 50 pounds, and that is just one side effect that me, my family, friends and clients have experienced after making the change.
Having been an incredible cook my entire adult life, I started my own personal chef service, NuYu Nourish, to extend my help to others. I interned under a celebrity chef, became a celebrity chef myself and have been expanding my reach and goals ever since! My plan follows strictly and simply those of Dr. Mcdougall, Dr. T. Colin Campbell and Dr. Esselstyn.
