Rhubarb crumble

Rhubarb crumble anyone?!
Well back on the subject of menopause, I always remember a nurse I met years ago telling me that whenever she ate stewed rhubarb from her garden her hot flushes improved! So. I did some digging. Sure enough there are a number of studies which demonstrate a benefit from rhubarb including a large study at the University of Frankfurt which showed a significant reduction in hot flushes using an extract of rhubarb. 
A daily serving a rhubarb which is packed with many nutrients also gives us 45% of our daily requirement of vitamin K which is even better news for us ladies of a certain age keen to protect our bones! 
Of course if you add regular sugar you will be in danger of compromising hormones so here's the way to do it...
I used 8oz buckwheat flour this time or you could do half and half with ground flaxseeds ( buy in tesco or health foods) which are both great for fibre, protein and hormone balancing.
Mix 2oz of either butter or coconut oil to a crumble with your fingers
Add a desert spoon of low GI coconut sugar at the end
Cover fruit and bake around 180c for 20 mins, you could add a sprinkling of any nut or seed mix at this point to add crunchiness and nutrients! 
To stew the rhubarb in the pan you can add a little coconut sugar but I used a punnet of organic raspberries to sweeten the rhubarb so you won't need much if any sugar. Takes minutes to soften on a low heat with a drop of water and you can just enjoy stewed rhubarb without the crumble.
Lovely with a dollop of co-yo yoghurt! 
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