Ingredients
Vanilla sauce
- 500 ml almond milk
- 1 vanilla bean
- 1 tbsp raw honey
- 2 tsp carob gum
- cinnamon (for decoration)
Servings: portions
Instructions
- Wash the rhubarb, cut of the leaves and the stalks into small pieces.
- Cook the rhubarb for about 20-30 minutes until very soft.
- Now add first the honey and stir well to combine all.
- Add the carob gum and whisk fast and well with an egg whisk until you have a homogeneous pudding.
- Transfer into dessert bowls or a bigger one, let the pudding cool out well and let it get cold in the fridge.
- For the vanilla sauce boil the almond milk together with the vanilla bean (scraped out and added the vanilla as well) and the honey.
- Only now whisk in the carob gum.
- Let the sauce cool out a little before serving.
Recipe Notes
Rhubarb pudding is traditionally served with warm vanilla sauce. But whipped coconut cream is great as well. Or try it with vanilla icecream. A not paleo conform version would be also eggnog or Bailey's on top (both also paleo possible).
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