July 21st 2016
In a saucepan, combine rhubarb, water and stevia. Set heat to medium while stirring occasionally. Once it reaches a boil, reduce heat to medium-low and let simmer uncovered for about 15 minutes, stirring occasionally until the rhubarb is in threads and thicker. Let Cool. Top with dried wild rose. Enjoy.
This recipe is so simple and easy. A classic summer staple. The wild rose adds a beautiful taste and aroma to the tart rhubarb.
This delicious way to cook rhubarb is a) very fast and b) stores well in the fridge and tastes great cold. You can add it to your morning oats or eat it as a snack.
Rhubarb is high in vitamin K- every serving has 45% of your daily intake. Vitamin K is essential to bone growth and brain health. It’s also high in vitamin C, vitamin A and calcium. It’s calcium content matches that of salmon and spinach.
*A reminder that rhubarb leaves are toxic and shouldn’t be eaten!