OK, I confess, I’m having a love affair with rhubarb. Why does it taste so irresistably luscious to me? Well, maybe it’s because I found an easy way to cook it in minutes with a bit of ginger, cinnamon and natural zero-glycemic sweetener. So far you’ve seen my Paleo Rhubarb Coffee Cake and Strawberry Rhubarb Cream Tart. However as delicious as they are, neither can rival THIS one for taste and simplicity. Rhubarb ginger sauce with yogurt makes a fantabulicious breakfast or snack. Use your favorite plain yogurt, preferably grass-fed, non-GMO, such as Greek yogurt, or any unsweetened yogurt or kefir. Like many dairy-intolerant people, I can eat goat yogurt, as the protein molecules are shorter and easier to digest.
This recipe is inspired by the healing work of Dr. Johana Budwig, German cancer physician, and 7 times Nobel Prize nominee for her 95% success rate healing cancer. Dr. Budwig discovered a powerful combination for treating and preventing cancer using flaxseed oil combined with “sulphurated proteins” in fermented milk such as yogurt, and no sugar. See her book “The Oil Protein Cookbook”. I’m a long-time fan of her work, and this yummy recipe is the result. The flax flavor disappears in the rhubarb sauce, and adds a rich quality. If you’re dairy-free, you can use my recipe for Homemade Coconut Yogurt, however the proteins in fermented dairy are needed to benefit from the Budwig method. Store the sauce for up to 4 days in the refrigerator. Serves 2.
- 2 cups chopped rhubarb
- 1/4 teaspoon cinnamon
- 1 inch ginger root, finely chopped
- Sweetener to taste with 1/4 cup Just Like Sugar Brown natural chicory root sweetener, or 2 teaspoons PureLo Lo Han Sweetener by Swanson, or 3 tablespoons raw honey, or your favorite sweetener.
- 2 tablespoons filtered water
- Dash vanilla
- 3 cups of your favorite unsweetened non-gmo yogurt, goat yogurt, or kefir
- 2 tablespoons flax oil
- Sprinkle of cinnamon and toasted nuts on top (optional)
- Put all the rhubarb sauce ingredients into a small saucepan. Stir and bring to a boil. It may seem like you need more water, but you don’t. Rhubarb has plenty of liquid that will release in cooking. Turn the heat down to simmer for 5 minutes.
- Remove from heat. Put the rhubarb sauce in the bottom of 2 large glasses or bowls. Spoon the yogurt on top. Stir in the flax oil. Garnish with nuts and cinnamon if you like. Yum!