What to do with rhubarb?
Abundant and beautiful, many (including me) pass up using it year to year because we don’t know what to do with it.
Here are two GAPS-friendly, honey-sweetened, nourishing recipes to help you use it up — a tart rhubarb jam and moist rhubarb-walnut muffins.
Rhubarb Refrigerator Jam
Tart and refreshing, you’ll pucker up and smile while eating this jam!
- 3 generous cups diced, peeled rhubarb stalks (peeled)
- 1/4 cup water
- 2 teaspoons Pomona’s Pectin* calcium water mixture (omit for GAPS)
- 1/2 cup honey
- 2 teaspoons Pomona’s Pectin* (omit for GAPS)
Makes 1 pint. Put water and rhubarb in a saucepan. Bring water to a boil, cover pot, and let steam for about 5 minutes, or until rhubarb falls apart. Turn off heat. Add calcium water to rhubarb and mix. In a separate bowl or cup, mix together honey and pectin. Turn on heat again. Add honey mixture to rhubarb and mix in well while coming to a boil. When it boils, remove from heat. Pour into a clean pint size jar. Cover and refrigerate jar. Will set up in refrigerator. Can be frozen as well. This recipe can be scaled up easily.
For GAPS: Omit pectin and simmer cooked rhubarb with honey for a minute or two. It will thicken up when chilled, though not as thick as with pectin.
*Pomona’s Pectin is a wonderful, natural pectin that doesn’t depend on having a certain amount of sugar or even a certain type of sugar for setting up. You can use no sugar, low sugar, or natural sweeteners such as honey or stevia! It is versatile and easy to use. Click here for Pomona’s free PDF of recipes and instructions — very handy, easy to read, and a breeze to implement!
Rhubarb-Walnut Almond Flour Muffins
We’re on the GAPS diet right now. Being able to make muffins out of blanched almond flour is saving us from craving things we shouldn’t be eating. We really love them. I make a few variations, and they always turn out moist and cakey inside, and crispy crunchy on the outside. My latest variation, this rhubarb-walnut, carries only a hint of rhubarb (in case you’re afraid someone won’t like them). Actually, the rhubarb is quite nondescript, and could be increased if you desire. If you omit the baking soda, they won’t rise as much and be a bit more dense, but they’re still really, really good.
- 1 cup rhubarb stalks, peeled and diced
- 1 tablespoon water
- 4 eggs, beaten
- 1/3 cup honey
- 1/2 teaspoon sea salt
- 2 teaspoons cinnamon
- 2 teaspoons vanilla
- 1/4 cup melted butter or coconut oil or ghee
- 3-1/2 cups blanched almond flour
- 1/2 cup chopped crispy walnuts (optional, how to make here)
- 1/2 teaspoon baking soda (omit for GAPS)
Yields 12 muffins. Preheat oven to 350 degrees Fahrenheit. Steam rhubarb in water until it falls apart. Set aside to cool. Blend together eggs, honey, salt, cinnamon, vanilla, butter or oil, and almond flour. Mix in rhubarb and walnuts. Add baking soda (it will probably foam up due to reacting with the acid in the rhubarb). Scoop by 1/4 cup full into paper-lined muffin tins. Bake for 25 minutes or until toothpick inserted comes out clean. Use bottom rack of oven, as almond flour browns quickly when too close to the top of oven. Serve with butter or jam. Store in an airtight container at room temperature for up to 5 days. These freeze well.
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