Rhubarb, Lime and Ginger Sauce (GF, DF)

Rhubarb is not just a word you repeat over and over for theatre and singing exercises - it is a delicious and often undervalued treat. Growing up in a kiwi home with rhubarb growing almost wildly in our backyard I took it for granted as a dessert staple, until moving to North Queensland for my degree 6 years ago. In the Australian tropics it was rarely available, and when it was it was not in a students price range.

I have vivid memories of my college best friend, an American international student, and I reminiscing about the wonders of rhubarb and talking about our rhubarb binges when home over the holidays. Rhubarb is rich in several B vitamins such as folates, vitamin B-6 and pantothenic acid so not only is it yummy but its packed with loads of goodness.

 

This rhubarb sauce is quick and simple to make and goes well alone, or on top of coconut yoghurt and chia seed puddings. I like my sauce tart and low on the sugar scale but if you like sweeter desserts simply add more agave nectar, honey or stevia.

Ingredients:

8-10 stalks of rhubarb

Thumb of ginger, peeled

Zest of one Lime

Juice of one Lime

1.5-2 Tablespoons of Agave or Honey (stevia also works)

Instructions:

Slice the rhubarb into thin-medium slices and the ginger into wafer thin slivers and place them into a sauce pan with lime zest and juice and sweetener. Add water until the rhubarb is fully covered and bring it to a boil, then reduce to a simmer and cook the mix on low, stirring intermittently until rhubarb is fully softened and water is reduced. If necessary add extra water during the cooking process. 

Take the sauce pan off the heat and blend it into a puree manually, or with a stick blender. Serve on pancakes, coconut yoghurt or chia seed pudding. Enjoy!