Summary: Yesterday we took a look at the fruitful April orange bloom, and how to turn that into a delicious vegan, gluten free Navel Orange Confit with Orange Sorbet (link). Today we are looking at another April harvest, rhubarb. While most are familiar with this plant in its most famous preparation, the rhubarb pie, it is technically a vegetable, although in the 1940‘s the US courts decided to classify it as a fruit since that is how it is most commonly used.

Share some yum!

Yesterday we took a look at the fruitful April orange bloom, and how to turn that into a delicious vegan, gluten free Navel Orange Confit with Orange Sorbet (link). Today we are looking at another April harvest, rhubarb. While most are familiar with this plant in its most famous preparation, the rhubarb pie, it is technically a vegetable, although in the 1940‘s the US courts decided to classify it as a fruit since that is how it is most commonly used.

The recipe below comes from Allrecipes.com contributor Miss Bethany. It is amazingly simple, yet yields a delicious, sweet dessert and is perfect to top-off your Easter lunch or dinner, with little effort. For a little extra fun, serve in martini or wine glasses, and garnish with a strawberry or a slice of orange.

Gluten Free, Vegan Sweet Stewed Rhubarb

Ingredients

  1. 10 cups diced rhubarb
  2. 3 cups vegan white sugar
  3. 1 teaspoon ground cinnamon

Directions

Place the rhubarb in a large pot and fill with enough water so that it is almost covered. Bring to a boil, then simmer over medium heat until it starts to fall apart, about 20 minutes. Stir occasionally. Remove from the heat and stir in the sugar and cinnamon until sugar has dissolved. Serve hot or cold.

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