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This recipe has become my favorite way to enjoy rhubarb. The sauce is delicious by the spoonful, but it’s also so beautifying and complimentary with any treat as a condiment. Use it in parfaits, on cake or muffins, over ice cream, layered in popsicles, with chia pudding, on bread, waffles etc, or alongside homemade Vanilla Custard. It’s 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.
Enjoy this easy way to be both elegant and earthy with the seasons!
Paleo or Keto … or GAPS
This recipe is flexible in regard to the sweetener you use. The original Paleo recipe uses maple syrup, yum! The Keto variation is ever so easy, just subbing in your favorite liquid Low Carb sweetener. And, of course, for GAPS we use honey! Just a few ingredients total for a simple and delicious condiment or treat.
- 6 slightly heaping cups chopped rhubarb from about 6 big stalks rhubarb
- 2/3 cup filtered water
- 1/4 cup maple syrup + a bit of stevia, to taste, if desired (Use favorite liquid low-carb sweetener for Keto, or just stevia, to taste. Use honey for GAPS.)
- 2 Tablespoons pastured butter
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, stirring to mix.
Serve or store in refrigerator. Keeps 5 days.
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. 🙂
Enjoy the perfect ratio of ingredients in this well-loved, healthy snack food, also great for dessert, lunch and breakfast.
In a medium sized bowl combine 2 cups milk of choice with 3/4 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.