Rhubarb is as popular in summer, as pumpkin is in fall. Rhubarb is also very low carb and a wonderful keto option.
It freezes well and can be store to use all year long. Here are some wonderful ways to use your rhubarb….
Most if not all of these recipes could also be made with berries or combinations of fruits.
You can make a easy RHUBARB SAUCE that you could add to ice cream, pancakes, chia pudding, yogurt….or anything else your heart desires.
- 1/3 cup sweetener (to taste)
- 1/4 cup water
- 2-1/4 cups sliced fresh or frozen rhubarb
- 1/2 tsp lemon juice
- In a small saucepan, bring sweetener and water to a boil.
- Add rhubarb; cook and stir for 5-10 minutes or until rhubarb is tender and mixture is slightly thickened.
- Remove from the heat; stir in lemon juice.
- Serve warm or chilled. Refrigerate leftovers.
- If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
MUFFINS – Can also be made with other fruits and add ins.
RHUBARB CUSTARD PIE – A ketofied version of a family favorite
- Crust Ingredients:
- 1 1/3 cups almond flour
- 1 1/2 tsp coconut flour
- 2 tbsp cold butter
- 1 1/2 tsp cold water
- Filling Ingredients:
- 3-4 cups rhubarb or berries (chopped if needed)
- 3 eggs
- 4 tbsp butter softened
- 1/2- 1 cup sweetener
- 1 tbsp vanilla
- 1/4 cup almond flour
- Topping Ingredients:
- 1⁄2 cup sweetener
- 1⁄2 cup almond flour
- 1⁄2 cup butter
- 1 pinch salt
- Preheat oven to 350.
- Put the almond flour, coconut flour, and butter in a food processor and pulse until crumbs form.
- Add the water and pulse until it comes together in a dough.
- Press into the bottom and up the sides of a pie plate.
- Prick the bottom with a fork. Bake for 10 minutes.
- Remove from the oven and scatter the fruit over the crust.
- Combine the rest of the ingredients in a blender and blend until smooth.
- Pour the custard over the berries.
- Mix together the sugar and flour in a small bowl.
- Using a food processor, pulse the ingredients until the mixture becomes “crumbly”.
- Sprinkle topping mixture over the filling.
- Bake for 40-50 minutes until the center isn’t jiggly and the pie is golden brown.
- Cool completely and then chill in the fridge for a few hours before serving.
RHUBARB BREAD – A sweet bread along the lines of zucchini or banana bread.
- 2½ cups rhubarb
- 1 tbsp butter, melted
- ¼ cup sweetener
- 1 tsp ginger/cinnamon
- 1¼ cup almond flour
- 4 eggs
- 1 tsp baking powder
- Preheat oven to 350
- Cut the rhubarb into 1 inch pieces, mix with melted butter
- Place in small pan with the sweetener and ginger/cinnamon sprinkled on the top.
- Cook in the oven covered with foil for around 30 mins
- Leave to cool as set aside – this part can be done the day before.
- Combine the rest of the ingredients and mix well. When the mix resembles a thick batter add the rhubarb and transfer to a standard size loaf pan, ideally with a liner.
- Cook at 350 degrees for around 35 mins.
- Cool and serve on its own or with whipped cream!