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.
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).