Rhubarb, Rhubarb !! Does anyone remember why we used to say that as kids? I remember I did, but I don’t know why! Now I can’t say RHUBARB without it being in duplicate!
Anyway, onto the food! My brain has been getting a work out lately as my diet has become very specific.
What can I have as a treat that does not involve sugar, fruit or wheat? Also, healthy and not too calorific? And easy? And quick?
Rhubarb, Rhubarb! It’s technically a vegetable, not a fruit. And it’s a very tart vegatable, at that, so no sugar to worry about!
I didn’t want to boil it up, because basically it just goes to mush – like baby food. So it got a roasting in the oven instead!
Yes, this is another recipe I would give to my kids for breakfast! Just like the cheesecake!
♥ Roasted Rhubarb with Greek Yoghurt ♥
So, this is what you need:
1 bunch of rhubarb
1/2 tablespoon of organic, virgin coconut oil
1 tablespoon of xylitol (or to taste)
1 teaspoon vanilla extract (not essence!)
Organic greek yoghurt to serve*
* Instead of greek yoghurt, a great dairy free option is cashew cream. I love this recipe from Quirky Cooking. It’s heavenly!
~rhubarb rhubarb, before roasting~
So, this is how you do it:
Wash the rhubarb well and cut into even size pieces.
Did you know you have to be careful of the leaves? They are poisonous!
Place in a baking dish and toss with the oil and vanilla essence. Sprinkle the xylitol on top.
Bake in a hot oven – 200 degrees celsius – for about 10-15 minutes or until just soft.
~rhubarb, rhubarb after roasting~
Portion onto plates, spoon over some of the juice and top with the greek yoghurt.
This recipe easily makes enough for four people. Next time, I am making a double batch. It freezes really well too.
Okay, tell me what you think. Would you make this? Come back and let me know if you do! I love to hear how you go with the recipes.