Easy Low-Carb Roasted Rhubarb

This low-carb roasted rhubarb is a super simple treat you can make to serve alongside whipped cream, sour cream, creme fraiche or even a scoop of this Vanilla Keto Ice Cream!

Although we're using forced rhubarb, you can use field-grown rhubarb too. The pretty pink color is the result of growing the rhubarb in warm sheds with no natural light. Apart from the color, forced rhubarb is not that different from field-grown rhubarb although it tends to be sweeter, more delicate and more tender.

Forced rhubarb, which is pink, is in season between January and March, and field-grown rhubarb, which is red and green, is then available from April and until September, sometimes even longer.

What we love about this tangy fruit is that it's ultra low in carbs. In fact, rhubarb contains less carbs than berries! Just bake it until tender, with some ginger, vanilla and low-carb sweetener. Absolutely delicious!

Preparation time

Hands-on:     5 minutes
Overall:     20 minutes

Nutritional values (per serving, about 6 pieces)

Total Carbs	6.1	grams
Fiber	2.1	grams
Net Carbs	4	grams

Protein	1.1	grams
Fat	0.2	grams
of which Saturated	0.1	grams

Energy	29	kcal

Magnesium	14	mg (4% RDA)
Potassium	341	mg (17% EMR)

Macronutrient ratio: Calories from carbs (71%), protein (19%), fat (10%)

Ingredients (makes 6 servings)

700 g rhubarb, forced for pink or field-grown (1.5 lbs)
¹/₃ cup granulated Allulose (67 g/ 2.4 oz)
1 tbsp grated ginger
1 whole vanilla pod or ¹/₂ tsp vanilla bean powder
Optional to serve: whipped cream, sour cream, creme fraiche, yogurt or coconut yogurt

Instructions

Preheat the oven to 180 °C/ 355 °F (fan assisted), or 200 °C/ 400 °F (conventional). Cut the rhubarb into finger-sized pieces. Using a sharp knife, cut the vanilla pod lengthwise and scrape the tiny seeds out.
Place in a baking tray and add the grated ginger, vanilla seeds and vanilla pod. Evenly sprinkle with Allulose.
Note: You can use other sweeteners such as Erythritol or Swerve. allulose is the best option as it will make the sauce more syrupy without any aftertaste.
Cover with a foil, place in the oven and bake for 15 minutes. Remove from the oven, shake to combine and cover in the syrup. Remove the foil and return into the oven to bake for another 5 to 8 minutes. the rhubarb should feel tender, not mushy, and it should still keep its shape.
Place the rhubarb on a plate with a tablespoon of syrup drizzled on top. Serve hot or cold with whipped cream, sour cream, creme fraiche, yogurt, coconut yogurt or some keto ice cream. To store, let it cool down, transfer to a smaller container, seal and refrigerate for up to a week.