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–+ servings
A spoon lifts rosy rhubarb sauce with soft pieces above a bowl and clear jar.

Rhubarb Sauce with Raw Honey for Full GAPS

A soft, spoonable rhubarb sauce simmered with water, then finished with raw honey off heat. Makes eight generous condiment servings for Full GAPS.
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Prep Time 10 minutes
Cook Time 10 minutes
Servings: 8 generous condiment servings
Course: Condiment
Ingredients Equipment Method Notes

Ingredients
  

  • 6 cups chopped rhubarb slightly heaping; at 1x, from about six large stalks. Use stalks, not leaves.
  • ⅔ cup filtered water
  • ¼ cup raw honey Stir in after turning off the heat.
  • 2 tablespoons butter Optional. For cold dairy-free sauce omit; for warm dairy-free sauce replace with the same measured amount of coconut oil. Do not add both fats.

Equipment

  • medium-large saucepan with lid plus a stirring spoon

Method
 

  1. Put the chopped rhubarb and filtered water in a medium-large saucepan. Bring to a simmer over medium-high heat.
    Chopped rhubarb stalks sit in shallow water in a stainless saucepan before cooking.
  2. Lower the heat, cover the pan, and cook for 5 minutes.
  3. Remove the lid and simmer 3 to 5 minutes more, stirring so some water evaporates without scorching. The rhubarb should be soft with tender pieces; do not blend.
    Soft rosy rhubarb pieces simmer in a stainless saucepan beside a wooden spoon before honey is added.
  4. Turn off the heat. Stir in the raw honey and butter, if using. For a warm dairy-free sauce, replace butter with the same measured amount of coconut oil; for a cold dairy-free sauce, omit the fat.
  5. Serve warm or cold. Cover and refrigerate leftovers for up to 5 days.

Notes

Storage: Refrigerate in a covered jar for up to 5 days. Freeze for up to 3 months in a wide-mouth freezer-safe jar with about 2 inches of headroom; thaw overnight in the refrigerator.
Full GAPS: Serve a modest amount as an occasional sweet snack between meals. Use edible rhubarb stalks; discard leaves. The butter is optional as described in the ingredient note.

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