Vegan Rhubarb-Ginger sauce


Rhubarb Ginger Sauce (Vegan, GF, Paleo)

Rhubarb and ginger is a genius combination.  There’s this terrific balance on the palate- the acid of the rhubarb is mellowed and the spicy kick of ginger adds to the fruity hint in the rhubarb.  Its so good that even if you don’t like ginger, or if you can’t stand YET ANOTHER rhubarb sauce, really, do try this recipe. 

 There is such a great ballance of flavour in ginger and  rhubarb.  Both are overpowering ingredients on their own, but together they create a harmony that still kind of baffles me.  Requires extra spoonfuls to double check. And check. And check. And check.. and….  

In fact, I liked it so much I made it extra gingery and added more fresh ginger at the end (um… but if you aren’t a big ginger fan, don’t…).  For more rhubarb recipes, check out the Rhubarb Compendium

Note:  I suggest, for this recipe to get its super bright almost fuchsia tone,  use only the really thin young red stalks.  The thick stalks are great for making Rhubarb Lemonade, but the thin ones you want to really taste.  Also- a neat idea for this recipe,  you may want to add in some chopped candied ginger, and/or a generous pinch of grated orange zest.

If you are going to swirl it into dairy-free ice cream, while its still hot gently sprinkle in 2 tsp of agar agar while the sauce is still simmering.  Stir and let it dissolve completely. This will prevent it from freezing solid and allow good ice cream scooping :)