6 slightly heapingcupsrhubarb, chopped, from about 6 big stalks rhubarb
2/3cupfiltered water
1/4cupmaple syrup(Use favorite liquid low-carb sweetener for Keto. Use honey for GAPS.)
2Tablespoonsbutter(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.)