This delightful dessert recipe is perfect for summer get-togethers, simpler than baking a pie and healthier than eating one!

Holistic health counselor and raw chef, Fran Benedict caught our attention with this simple recipe – one of a million mindful, sustainable and wholesome recipes on her site – the aptly named, Simply Mindful! We’re always looking for a way to to use fresh, summer produce like blackberries and rhubarb and this party-perfect recipes give us the perfect excuse to snap some up…

Although I grew up with it, love eating it, and admire its array of many colors, I’ve just never cooked with rhubarb – until now! I noticed the rosy celery-like stalks at my summer market, and, thinking how similar it looked to Swiss chard, my interest was piqued and I brought it home.

Not sure where to start with the stuff, I first did a little research! It turns out, rhubarb is a good source of Vitamin K and C and is a vegetable related to the buckwheat family. With a little experimentation, I quickly learned why rhubarb is seldom eaten raw – rhubarb’s raw, mouth-puckering tartness is not a pleasant taste. However, when this vitamin-packed veggie is cooked and sweetened, it blossoms into a delicious balance of flavors that will leave you pining for more!

This pie-in-a-jar recipe is an easy way to transform this so-called “pie plant” into a delectable dessert that’s truly heaven in a jar! Note the use of coconut sugar and organic yogurt to keep this decadent dessert pure and healthy for your BBQ’ing crowd!