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Plan Z Phase: This is a Z2 (ZReduction) recipe.

Servings: Servings size 1/3 cup

In spring I always get a hankering for rhubarb. My mother used to plant it and I loved picking it in the warm sun. Usually I’d make a rhubarb strawberry crisp but on ZReduction that’s out of the cards. So I had an idea to mix the rhubarb idea with the Canadian idea of a bumbleberry pie. Bumbleberry just means mixed berries. There is no such thing as a bumbleberry. Some folks add apple to this mixture. You can do that if you’d like.

This picture is my version on my stove, right after I added the berries.

The trick to this recipe is to cook the rhubarb to the consistency you want it; anything from chunks to mush. Then add the frozen berries to the hot mixture and let it cool. That makes it quick, and easy.

You can serve this warm, not long after you make it or you can chill it and serve it later. Even for a few days.

Ingredients:

• 1 pound of fresh rhubarb, cut into one inch chunks
• 1 cup of water
• 5 tsp of Truvia or Swerve
• 3 tsp of organic vanilla
• 1.5 cups of frozen berries. You can find the mixture in your freezer section

Instructions:

Put all ingredients in a medium sauce pan. Cook on medium until it gets to the texture you like. You can cook it until it’s soft and chunky or keep right on going until it dissolves to mush. Depending on how you like it this won’t take more than 5 – 7 minutes.

Add the frozen berries and stir.

Ready to serve.

Enjoy!

Cheers,