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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.
Beautiful Rhubarb Sauce
- 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)
- 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.
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. 🙂
2-Ingredient Chia Pudding
- bowl and spoon, optional whisk
- 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.