Whole30 rhubarb (with unsweetend applesauce)
I took my sweet time before I tasted rhubarb for the first time: I always thought it looked gross. After 1 bite of French Rhubarb tart, I was sold: delicious. But: rhubarb is often made with a metric shitton of
For this Whole30 version I solved that with unsweetened applesauce and some raisins. When you are eating Whole30-style for a while, you are able to taste sweetness so much better… this is really enough.
→ A bunch of rhubarb
→ A small jar of unsweetened applesauce (or DYI this too)
→ A small hand of raisins (or more to taste)
→ A tablespoon of ghee
→ Cut the rhubarb in pieces of about 1 to 2 cm (or inch sized). Wash them, really well. Drain evenly well.
→ Add the ghee to a saucepan and gently fry the rhubarb until it softens.
→ Add the applesauce and raisins, bring to a boil and let it simmer for 15 minutes. It will splash, so take precautions. I even turn off the heat every once in a while to temper it a bit.
→ Let the rhubarb cool a bit, but put it in the jar while it is still warm. Turn the jar upside down, so it will vacuum when it cools. Once cooled, keep refrigerated.
→ This rhubarb will get better with a few days. Still, I am not waiting for that and I eat my first serving while still warm.
Read about Brenda on the Whole30 coach site
HealthCreators Brenda is the first Whole30 Certified Coach in Europe and The Netherlands. She was featured in the Dutch Paleo Magazine and the popular blog Simone’s Kitchen.