Rhubarb and Chayote Compote

‎Rhubarb is in season! Cook up a pot of this and freeze so you can enjoy it for months. Multiply the recipe. This tart-sweet compote is great on its own, on top of meat or mixed with oatmeal.

Ingredients:

• 1 cup ‎chayote
• 1 cup rhubarb
• 1/4 cup water
• Stevia to taste

Directions:
Put everything in a pot, cover and cook on medium for 15 minutes or until you reach desired consistency.

Tart Rhubarb Chutney

Rhubarb is in season for a short time, and while lettuces are our vegetable of the month, we couldn't resist this fantastic chutney. The tart rhubarb and onion combination is great for pairing with any roasted, pan seared or barbecued meat like pork, lamb, chicken or beef.

Ingredients

• 1 tsp grapeseed oil
• 1/4 cup red onion, chopped
• 1 salt and black pepper
• 1 3/4 cups rhubarb, 1/2 inch slices
• 2 packets or 2 grams stevia
• 1 tsp apple cider vinegar
• 2 Tbsp water

Directions

1. Heat the grape seed oil in a medium saucepan over medium heat. 
2. Add the onion, rhubarb, stevia, ½ teaspoon salt, ¼ and teaspoon pepper and water. Cook, stirring occasionally, until tender 7 to 10 minutes.  
3. Stir in 1 teaspoon of the vinegar and remove from heat.

Rhubarb "Pie"

Glorious glorious rhubarb... makes you feel like you are eating a wicked hot apple pie, yet you can count it as a VEGETABLE. 

INGREDIENTS

• Rhubarb (3-5 stalks)
• 2-3 tsp Apple Pie Spice (Cinnamon, Nutmeg, & Allspice) 
• 2 packages sweetener (Truvia/ Splenda)
• 1 tsp Vanilla extract
• 1 Tbsp Sugar-Free Walden Farms Maple Syrup, optional
• Non-stick spray, optional

DIRECTIONS

1. Pre-heat oven to 200 C
2. Spray glass pan with non-stick spray
3. Cut Rhubarb into small pieces
4. In a bowl, mix Rhubarb, sweetener, vanilla, sugar-free syrup and spices together
5. Place mixture into pan and bake for approximately 10 minutes, more if you want a bit of crunch

  

This is an excellent comfort food treat and a great way to get in more of your required vegetables without eating yet another salad.