Go Back
+ servings
3 bowls of chia porridge with rhubarb sauce on top lined up
Print

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)
Course Breakfast, condiment, Dessert, Snack
Cuisine American, British, French
Keyword aip, gaps diet, keto, low carb, paleo, rhubarb, sauce
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
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
  • 2/3 cup filtered water
  • 1/4 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