Spring and summer in Canada means fresh rhubarb!! I am beginning to understand that many people in the U.S. have never tried rhubarb. Here in Canada it is a staple! As I have said before, if you have tried it you either love it or hate it! As you know, I love it! As a child,  I would eat rhubarb raw dipped in sugar. I am no longer that adventurous. Stewed Rhubarb

As I grew up I remember my mom always making stewed rhubarb. She would eat it as a topping on toast. Personally, I love it warm or cold right from a bowl! For breakfast or a snack, stewed rhubarb is a Canadian favourite!

Stewed Rhubarb (Paleo/ Vegan/ Dairy Free/ Gluten Free)

5 cups rhubarb-chopped

2 Tbsp. water (if rhubarb is frozen then water is not necessary)

1/2 c. xylitol (or desired sweetener)

1 tsp. vanilla (I use mine)

In a medium size pot, put rhubarb and water on medium heat. Bring to a boil, then lower to medium low. Stir often. Cook for approximately 15 minutes or until rhubarb is cooked through. Remove from heat and add sweetener and vanilla.

Stewed Rhubarb

Enjoy warm or cold. Store in a sealed container in the fridge for up to 5 days.

Shared On: Allergy Free Thursdays, Healthy Vegan Fridays, Sundays Fitness and Food.

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12 comments on “Stewed Rhubarb (Paleo/ Vegan/ Dairy Free/ Gluten Free)”

  1. Oh how I love rhubarb! We don’t find it as often here in the US than when we lived in Canada, which is disappointing. We happen to have some in the fridge right now though – perfect to try this recipe out =)

      • They seem to frown upon that for some reason ;p I may have learned the hard way about trying to bring things across the border haha ;p
        Thanks for sharing at Healthy Vegan Fridays! I’m pinning & sharing. Have a great week Sandi!

        • Really? Oh I didn’t realize that… Lol You have a great week as well Kimmy!

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