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21 Apr

Sweet & Tart Rhubarb and Berry Dessert Sauce

Rhubarb is a mysterious vegetable, one that is loved by many despite its toxic leaves and puckering, tart flavor. It’s possibly one of the least versatile vegetables out there and resists most attempts at making it palatable, unless a cup of sugar is involved. There are some savory rhubarb recipes out there, but most make an unintentionally convincing argument that rhubarb really is best served for dessert.

So what’s a Primal rhubarb lover to do? If spring is not really spring until you’ve had a taste of seasonal rhubarb, but you want to avoid the sugar and flour in cakes and crumbles, then try Rhubarb and Berry Dessert Sauce instead. Rhubarb is simmered in butter, vanilla and just enough honey to sweeten it up without masking the tart flavor. Fresh berries are mixed in and then the sauce is spooned on top of full-fat yogurt or layered with homemade whipped (coconut) cream. The contrast of the tart, fruity sauce and rich yogurt or whipped cream truly tastes like an indulgent dessert. If you need a little crunch, sprinkle ground nuts or dried coconut on top. The bold flavor of this dessert makes small amounts really satisfying, so a little bit of the sauce will go a long way.

Lest you think that rhubarb desserts are all indulgence with no virtue, there are some health benefits to be had. Rhubarb is a decent source of calcium, fiber and vitamin C and can potentially reduce heartburn, cholesterol and hot flashes in menopausal women. As you’re eating your rhubarb and berry sauce with whipped cream, however, it’s unlikely you’ll be thinking about this. You’ll simply be enjoying a fabulous new dessert.

Servings: 4-6

Ingredients:

  • 2 tablespoons butter
  • 1 teaspoon vanilla
  • 2 teaspoons honey
  • 3 stalks of rhubarb, peeled if needed and sliced thinly
  • 1 cup fresh raspberries
  • 1 cup fresh blackberries

Instructions:

If the peel on the rhubarb is thick and/or stringy, you can peel it off before cutting the stalks up.

Melt butter with honey and vanilla over medium heat.

Add rhubarb and simmer 10 minutes.

Add berries. You can remove the sauce from the heat immediately so the berries stay firm and fresh, or simmer for 3-5 minutes so the berries become soft and release their juice.

Serve over full-fat yogurt or with whipped cream or coconut whipped cream. To make homemade whipped cream, whisk a cup of whole cream and 2 teaspoons of vanilla by hand (or with an electric mixer) until soft peaks form.

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  1. This was wonderful! I think I’ll reduce the amount of honey next time. After living without sugar for some time, it tasted so sweet! But my kids loved it!

    Loli wrote on June 8th, 2012
  2. This was fantastic!

    molly wrote on June 29th, 2012
  3. Every web site I go to for Low cholesterol low carb recipes
    has stuff such as sauteed fish with cranberry raspberry sauce and tofu chunks.
    I live in the real world and also work at a factory.
    I’m used to burgers and also lasagna y understand real people foods certainly not fancy richie people stuff..

  4. The only problem is that rhubarb is available in the spring and fresh raspberries, and blackberries in mid-summer…at least here in New England. Guess I’ll have to buy California berries!

    Sally wrote on August 26th, 2012
  5. I used a small bag each of frozen rhubarb and frozen mixed berries to make this, and it was really good! I had some with greek yogurt, which was a nice balance of taste.

    Mary in FL wrote on November 5th, 2012

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