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I never remember just how much I LOVE rhubarb sauce until I have it again. It had been years, well actually since introducing the raw diet into my lifestyle. I grew up canning the sauce with loads of white sugar. So as I was in the process of cleaning up my diet and my cupboards, out went the traditional rhubarb sauce that I grew up loving.
I am not quite sure what prompted me to try this recipe, other than I was overwhelmed with temptation while browsing through the produce department when I found myself staring at the rhubarb in a daze. Before I knew it, there was some riding in my cart. :) This simple recipe was an experiment, and one that I am very pleased with, because it tastes exactly like what I remember as a child.
I did use maple syrup in this recipe which isn’t a raw sweetener. My reason being for using this is that it is more alkalizing for the body. You can use raw agave nectar or coconut nectar if you wish.
Rhubarb is an excellent source of Vitamin C, which is important to help support a healthy immune system. It is high in dietary fiber which helps to maintain regularity within the digestive system, and is a good source of calcium which is essential for strong bones and teeth. Rhubarb is low in sodium and saturated fat which makes it a very good food to help prevent heart related diseases. It is also high in Vitamin K, which is thought to help prevent diabetes. Do take note that the rhubarb leaves are toxic, so do not eat them.
Yields 4 cups rhubarb & 1 1/2 cups syrup
There are many different levels in which you can marinate the rhubarb.
The longer you marinate it, the softer, sweeter and less colorful it will
become. Below, is one batch that I allow to go 24 hours in the dehydrator.
It turned out to be my favorite for eating all by itself.