Easy Low-Carb Roasted Rhubarb
Ingredients
- 700 g rhubarb, forced for pink or field-grown (1.5 lbs.)
- 1/3 cup granulated Allulose (67 g/ 2.4 oz)
- 1 tbsp. grated ginger
- 1 whole vanilla pod or 1/2 tsp vanilla bean powder
Optional to serve: whipped cream, sour cream, crème fraiche, yogurt or coconut yogurt
Preparation
Preheat the oven to 180 °C/ 355 °F (fan assisted), or 200 °C/ 400 °F (conventional). Cut the rhubarb into finger-sized pieces. Using a sharp knife, cut the vanilla pod lengthwise and scrape the tiny seeds out.
Place in a baking tray and add the grated ginger, vanilla seeds and vanilla pod. Evenly sprinkle with Allulose.
Cover with a foil, place in the oven and bake for 15 minutes. Remove from the oven, shake to combine and cover in the syrup. Remove the foil and return into the oven to bake for another 5 to 8 minutes. The rhubarb should feel tender, not mushy, and it should still keep its shape.
Place the rhubarb on a plate with a tablespoon of syrup drizzled on top. Serve hot or cold with whipped cream, sour cream, crème fraiche, yogurt, coconut yogurt or some keto ice cream. To store, let it cool down, transfer to a smaller container, seal and refrigerate for up to a week.
To know more about keto diet and keto recipe click here