Beautiful Rhubarb Sauce (Paleo, Keto, GAPS, AIP)

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Rhubarb Sauce has become my favorite way to enjoy rhubarb. The sauce is delicious by the spoonful, but it’s also beautifying and complimentary with any treat as a condiment.

Enjoy this seasonal sauce each spring or summer, or year round if you can access frozen rhubarb.

Ingredients in Rhubarb Sauce

Just a few ingredients make this treat: rhubarb, water, maple syrup (or honey for GAPS/if preferred) and butter (or coconut oil for AIP/not dairy).

What to eat Beautiful Rhubarb Sauce with …

Use Rhubarb Sauce:

• in parfaits (layered with Stabilized Whipped Cream or yogurts: AIP Tigernut, Oat or Cashew)
• on cake or muffins
• over ice cream
• layered in popsicles
• on top of chia pudding (see recipe below)
• on bread or toast (Here are Keto bread, GF bread, and Paleo & AIP bread recipes.)
• with waffles (Keto, Paleo, GAPS waffles, Paleo & AIP Waffles)
• or alongside homemade Vanilla Custard (Keto, Paleo, GAPS)

Rhubarb Sauce is the loveliest shade of pink. And the texture and thickness are just perfect.

It would even make a sweet, spring gift in a mason jar — an easy way to be both elegant and earthy with the seasons.

Rhubarb Sauce for various dietary needs

This recipe is flexible in regard to the sweetener you use — depending on your diet and preference.

The original Paleo recipe uses maple syrup, yum!

The Keto variation is easy, just subbing in your favorite liquid Low Carb sweetener. AIP may use pure maple syrup or honey. For GAPS, use honey.

Everything else stays the same.

How to store leftovers

Leftovers keep for 5 days in the fridge. I like to store mine in a mason jar, like jam.

You can also freeze Rhubarb Sauce. Leave 2″ headroom in your mason jar (to prevent breakage), and freeze for up to 3 months, or maybe longer. Be sure to use wide mouth jars, as jars with tapered necks can snap at the neck during freezing.

When ready to use again, defrost in the fridge overnight.

Print Recipe

5 from 10 votes

Beautiful Rhubarb Sauce

Just a few ingredients make the most special Rhubarb Sauce, beautiful in color and texture and versatile in its uses. (Paleo, Keto, AIP, GAPS)

Prep Time10 minutes mins

Cook Time10 minutes mins

Total Time20 minutes mins

Course: Breakfast, condiment, Dessert, Snack

Cuisine: American, British, French

Keyword: aip, gaps diet, keto, low carb, paleo, rhubarb, sauce

Servings: 8 servings, as a generous condiment

Calories: 44kcal

Author: Megan

Cost: $1.00 if rhubarb is homegrown

Equipment

• saucepan

Ingredients

• 6 slightly heaping cups rhubarb , chopped, from about 6 big stalks rhubarb
• ⅔ cup filtered water
• ¼ cup maple syrup (Use favorite liquid low-carb sweetener for Keto. Use honey for GAPS.)
• 2 Tablespoons butter (for AIP, use coconut oil)

Instructions

• Place rhubarb and water in a medium-large sized saucepan. Bring water to simmer over medium-high heat. Reduce heat to low. Cover and cook for 5 minutes.
• Remove lid and simmer 3-5 additional minutes, stirring, so water evaporates slightly but the bottom doesn't scorch.
• Turn off heat. Add maple syrup (or low carb sweetener or honey) and butter/coconut oil, stirring to mix.
• Serve or store in refrigerator. Keeps 5 days.

Notes

The nutritional data below is for the Keto/Low Carb version. (The Paleo version has 11 grams net carbs per serving.)

Nutrition

Calories: 44kcal | Carbohydrates: 4g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 31mg | Potassium: 286mg | Fiber: 2g | Sugar: 1g | Vitamin A: 181IU | Vitamin C: 7mg | Calcium: 90mg | Iron: 1mg

You can Pin Rhubarb Sauce here:

Chia Pudding with Rhubarb Sauce (not AIP)

If you wish to make the chia pudding pictured in the top rhubarb photo, it’s lovely, simple and goes great with the sauce. The pudding is unsweetened, so the rhubarb sauce compliments it perfectly. The super easy recipe follows. 🙂

Print Recipe

5 from 7 votes

2-Ingredient Chia Pudding

Enjoy the perfect ratio of ingredients in this well-loved, healthy snack food, also great for dessert, lunch and breakfast.

Prep Time5 minutes mins

Resting Time15 minutes mins

Total Time20 minutes mins

Course: Breakfast, Dessert, lunch, Snack

Cuisine: American

Keyword: chia pudding, gaps diet, keto, low carb, paleo, vegan

Servings: 2 servings

Calories: 459kcal

Author: Megan

Cost: $3

Equipment

• bowl and spoon, optional whisk

Ingredients

• 2 cups milk of choice (I used raw milk, but non-dairy milk works great too.)
• ¾ cup chia seeds

Instructions

• In a medium sized bowl combine 2 cups milk of choice with ¾ cup chia seeds. Stir well.
• Allow to sit 15 minutes, stirring every couple of minutes in the beginning to keep the seeds from sinking and clumping before they expand.
• Serve.

Nutrition

Calories: 459kcal | Carbohydrates: 6g | Protein: 18g | Fat: 28g | Saturated Fat: 7g | Cholesterol: 24mg | Sodium: 115mg | Potassium: 582mg | Fiber: 22g | Vitamin A: 430IU | Vitamin C: 1mg | Calcium: 678mg | Iron: 5mg