I found this recipe on “Mark’s Daily Apple”. Delicious – great on the chocolate coconut milk custard.
Sweet/Tart Rhubarb and Berry Sauce
- 2 tablespoons butter
- 1 teaspoon vanilla
- 2 teaspoons honey
- 3 stalks of rhubarb, peeled if needed and sliced thinly
- 1 cup fresh raspberries
- 1 cup fresh blackberries
If the peel on the rhubarb is thick and/or stringy, you can peel it off before cutting the stalks up.
Melt butter with honey and vanilla over medium heat.
Add rhubarb and simmer 10 minutes.
Add berries. You can remove the sauce from the heat immediately so the berries stay firm and fresh, or simmer for 3-5 minutes so the berries become soft and release their juice.
Serve over full-fat yogurt or with whipped cream or coconut whipped cream
. To make homemade whipped cream, whisk a cup of whole cream and 2 teaspoons of vanilla by hand (or with an electric mixer) until soft peaks form.