I have to be honest. Rhubarb is not a vegetable (even though it’s treated as a fruit) I am familiar cooking with. So, when I received a large bunch of it in my weekly CSA basket, I put it in my refrigerator and conveniently ignored it until I had to use it.
That’s when I went online and started looking for recipes, most of which were rhubarb pies, crisps and cakes. I didn’t want to make a dessert with it. Instead, I made jam…a sugar free jam. Here’s my recipe…
Sugar Free Rhubarb Jam
This jam is delicious with just about anything: mixed into a yogurt parfait or oatmeal, spread on your favorite bread or biscuit or even just plain with nuts mixed in. I personally love it with one of my favorite bread recipes – the gluten free Pecan Raisin Bread from The Gluten Free Almond Flour Cookbook by Elana Amsterdam.
Have you got a rhubarb recipe or serving suggestions to share? Please do. I’d love to expand my rhubarb repertoire, and I’m sure others would, too.This entry was posted in Gluten Free Recipes and tagged Elana Amsterdam, Gluten Free Pecan Raisin Bread, Rhubarb, Rhubarb Jam, Sugar Free Rhubarb Jam, The Gluten Free Almond Flour Cookbook. Bookmark the permalink.← Eating Gluten Free on the RoadEating for Hydration →