Rhhhuuuuuubbbbbbaaaarrrrrbbbbbbbb

Let’s talk about it?

Love it or hate it?

Until recently I didn’t really have any opinion about it at all.

Honestly, I didn’t even know much about it, apart from the fact that my dear ol’ dad love, love, loves it!

But now . . . I want to shout from the rooftops about how awesome it is!

Especially when it’s roasted with a drizzle of maple syrup and a splash of vanilla . . . ah-maze-zing!!!!!!!!!!!

It’s thick and rich, subtly sweet, velvety smooth and all kinds of delicious.

Total game changer people!

I love, love, love how although it breaks down very easily and gets all gooey and super soft, it still holds some texture. It’s not at all watery like other fruits can be. It’s kind of meaty . . . ok that sounds really weird . . . meaty fruit!? Um no thanks . . . meaty fruit does not sound very appetising, maybe I should say hearty instead?!

Definitely hearty, not meaty . . . moving on . . .

This maple vanilla roasted rhubarb is thick, rich, velvety smooth, subtly sweet and I can not get enough.

It kinda sounds a little bit fancy too don’t you think?

“What you makin’ little lady?”

“Oh you know, just some maple vanilla roasted rhubarb . . .”

Yep, it totally sounds fancy but, most importantly it tastes like heaven!

Today’s recipe is all natural made with just 3 simple, real food ingredients. There are refined flours or sugars add and it comes together in less than 20 mins. Oh and it also happens to be vegan and paleo friendly.

And, you know what makes this fancy sounding, insanely delicious, seriously healthy little recipe even better? It’s oh so simple to make!

All you have to do is chop up those crazy looking, ruby red stalks of rhubarb, throw them in a rimmed baking dish then, drizzle in some maple syrup, add a splash of vanilla, a tiny pinch of salt, stir it all together and roast those babies!

Boomshakalocka – done!

Now, how does it taste . . . d-r-e-a-m-y!

It’s really hard to describe the taste of rhubarb, it subtly sweet, slightly tart and all kinds of delicious. It’s kind of similar to strawberries I guess . . . kinda . . . but not really . . . It could totally be part of the berry family flavour wise . . .  although it’s not as sweet . . . I know that doesn’t really help does it?!

I think it’s best if you head to the kitchen and make some for yourself. That way you can experience the divine, deliciousness that is the maple vanilla roasted rhubarb.

Once it’s made, eat it on alllllllllll of the things!

So far I have had it straight up with a spoon, with some homemade apple crisp, in this smoothie, spread on one of my fave banana chia mini muffins, with greek yoghurt, vanilla ice cream, next up it will be on my morning waffles . . . I can not, will not stop with the roasted rhubarb!!

And when it’s so simple to make, so insanely delicious and so super good for you why should I?!

Did you know that rhubarb is not only low carb, but it’s also high in fibre and potassium?

Well you do now 🙂

Research also shows that rhubarb can help keep your blood pressure steady! This may come in very handy heading into the holiday season don’t you think?

All natural, subtly sweet, thick, rich, velvety smooth, healthy, delicious maple vanilla roasted rhubarb . . . low carb, high in fibre as well as vegan and paleo friendly . . .

Just yes!

Make it. Eat it. Love, love, love it

Maple Vanilla Roasted Rhubarb
Makes approx 1 1/2 cups of super soft, subtly sweet, maple and vanilla infused rhubarb

Ingredients –

2 cups of chopped rhubarb

2 Tablespoons of maple syrup

2 teaspoons of vanilla extract

a pinch of salt

Method –

1 – Preheat your oven to 175’C (350’F)

2 – Line a rimmed baking dish with baking/parchment paper and set aside (this is totally optional, you could just add a little coconut oil to your baking dish if you prefer – your call baby)

3 – Place chopped rhubarb into your prepared baking dish.

4 – Add maple syrup, vanilla and salt then stir to combine.

5 – Place in the oven and cook for 15-20 mins until rhubarb has softend.

6 – Remove from the oven and allow to cool before transferring to a sealed, airtight container and store in the fridge. Should keep for up to 1 week but I doubt it will last that long . . . eat it straight up by the spoonful, add it to smoothies, serve it with Greek yogurt and granola, on your ice cream . . . anything and everything . . . eat it on all of the things!!!!

Enjoy xoxo

_____________________________________________

Question of the day –

What’s your favourite way to eat rhubarb?

_____________________________________________