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 sugar, because it is so tart.
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

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